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Sweet Corn and Black Bean Enchiladas
Sweet Corn and Black Bean Enchiladas is a recipe made with freshly grown veggies from Florida. Enjoy Fresh From Florida goodness.
Course
Casserole
Cuisine
Mexican
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Ingredients
1/2
cup
onion
chopped
1
cup
fresh corn kernels
2
bell peppers
diced
1
teaspoon
ground cumin
1
cup
salsa
your favorite kind
1
can low-sodium black beans
rinsed and drained
10
6-inch corn tortillas
2
cups
shredded Monterey Jack cheese
divided
1
cup
shredded Cheddar Cheese
1
can enchilada sauce
1
tablespoon
vegetable or olive oil
pan-release cooking spray
kosher salt to taste
freshly ground pepper to taste
Instructions
Directions:
Preheat oven to 350 degrees F.
Lightly spray an 11x7-inch (2-quart) baking dish with pan-release cooking spray.
Add vegetable or olive oil to a medium pan.
Cook onion, corn and bell peppers over medium-high heat for 3 minutes.
Add cumin, salsa and black beans and continue to cook for 2 minutes, stirring occasionally.
Season with salt and pepper to taste.
Remove pan from heat and let cool slightly.
Place an even amount of the filling mixture in each of the 10 tortillas.
Using 1 cup of shredded cheeses, evenly distribute it on top of each of the 10 tortillas.
Carefully roll up each stuffed tortilla and place them seam side down in the sprayed baking dish.
Pour the enchilada sauce over the rolled enchiladas, spreading to coat all tortillas.
Sprinkle with remaining 1 cup cheese.
Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
Remove enchiladas from oven and let cool slightly.
Serve enchiladas with diced Florida avocado, salsa and sour cream.