Black Bean and Corn Enchiladas

Name: Black Bean and Corn Enchiladas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams can black beans, rinsed, drained; 128 grams can Old El Paso® chopped green chiles, undrained; 227 grams cups shredded Colby-Monterey Jack cheese; 312 grams can Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, undrained; 283 grams can Old El Paso® enchilada sauce; 8 7-inchs flour tortillas (6 to 7 inch)

Black Bean and Corn Enchiladas might be just the main course you are searching for. This recipe serves 4. One serving contains 694 calories, 31g of protein, and 26g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up beans, kernel corn, enchilada sauce, and a few other things to make it today.

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.

Ingredients you will need

Enchilada Sauce

Cooking Spray

Green Chili Pepper

Black Beans

Cheese

Corn

Equipment you will use

Glass Baking Pan

Bowl

Oven

Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla.

Ingredients you will need

Enchilada Sauce

Tortilla

Spread

Equipment you will use

Baking Pan

Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas.

Ingredients you will need

Enchilada Sauce

Tortilla

Roll

Equipment you will use

Baking Pan

Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.

Ingredients you will need

Cooking Spray

Cheese

Equipment you will use

Baking Pan

Aluminum Foil

Bake 30 to 35 minutes or until thoroughly heated.

Equipment you will use

Oven

Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Ingredients you will need

Sour Cream

Tomato

Avocado

Lettuce

Salsa

Equipment

Ingredients

Servings:

425grams

can black beans, rinsed, drained 128grams

can Old El Paso® chopped green chiles, undrained 227grams

cups shredded Colby-Monterey Jack cheese 312grams

can Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, undrained 283grams

can Old El Paso® enchilada sauce 87-inchs

flour tortillas (6 to 7 inch)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.