So Many Things

Black Bean and Corn Enchiladas

I am a bean girl, not gonna lie.  I have tried them in so many dishes and so far they seem to go with everything.  When I was in college beans were an easy cheap go-to for dinner and now that I’m out of college and can afford other options, beans are still one of my favorite dinner options.  A few months ago Joe spent a weekend with his sister, and her husband whipped up an “amazing” bean dip that I “had to try”.  The recipe was simple enough: black beans, brown sugar, and chipotles in adobo sauce and then blend.  I decided to morph to take the basic ingredients from this dip and make some delicious enchiladas.  Black bean enchiladas are nothing new, but I had never tried making them (or any enchiladas) with the chipotles before.  Normally when I get the chipotles I’m making salad dressing or a spicy sour cream dip.  I did leave out the brown sugar in this recipe, and used the corn to help cut the spice of the sauce.  Needless to say, this recipe was a HUGE HIT in my house and we were fighting over the leftovers.

Ingredients: (serves 4)

  • 8 corn tortillas, fajita/enchilada sauce
  • 1/2 tbsp olive oil
  • 1 vidalia onion, diced
  • 2 cans no salt added black beans, rinsed and drained
  • 1/2 cup corn off the cob
  • 3 chipotles in adobo sauce, diced with at least 1/2 tbsp of the sauce
  • 1 1/2 cup favorite enchilada sauce  (I use veg. stock)
  • 1/2 cup shredded Mexican Cheese
  • sour cream to top


  1. Heat the olive oil in a sauce pan over medium heat.  Add the onion and cook 5 minutes before adding the beans, corn, and chipotles.  Cover and simmer for 5 minutes.
  2. Meanwhile preheat the oven to 350.  Pour some of the enchilada sauce on the bottom of a large roasting pan/casserole dish.  One at a time begin filling the tortillas with the filling, with about 2 tbsp of filling going in each enchilada.  Roll tight!  Cover with the remaining enchilada sauce before covering with tin foil.  Bake for 30minutes.
  3. Remove from oven and top with the cheese before returning to the oven to bake for a final 15minutes, until the sauce is bubbly and the cheese is starting to brown.  Serve, topped with sour cream if desired.
These enchiladas do pack a bit of a punch, but that can be controlled by the amount of adobo sauce used as well as the enchilada sauce.  Feel free to serve them up with some Mexican or Spanish style rice, and/or some refried beans!  These also go great with Strawberry Margaritas, but that’s just my opinion. 

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