Black bean enchiladas
Soft corn tortillas rolled around cumin-spiced black beans and corn, blanketed in red sauce and melted cheese, and baked until the edges bubble.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.76 a serving
- 720 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 cans red enchilada sauce
- 1 yellow onion, diced
- 2 cans black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups Mexican blend cheese, divided
- 12 corn tortillas
- ½ cup sour cream (optional)
- ¼ cup cilantro, chopped (optional)
- 1 avocado, sliced (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
Each serving has about 720 calories, 33 g protein, 90 g carbs and 27 g fat, and costs about $2.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No black beans? Pinto beans or kidney beans work.
- No frozen corn? Canned corn works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
- No cilantro? Fresh parsley works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F and spread ½ cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Heat the oil in a large over medium heat. Add the onion and cook, stirring, 5 to 6 minutes, until soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Stir in the cumin and chili powder, then add the beans, corn and salt. Cook 3 minutes, mashing about a quarter of the beans with your spoon, until hot.
Medium heatTimer: 3 min
Dolly’s tip: The mashed beans hold the filling together so it doesn’t roll out the ends.Take the pan off the heat and stir in 1 cup of the cheese.
Wrap the tortillas in a damp paper towel and microwave 1 minute, until soft and bendy.
Timer: 1 min
Dolly’s tip: Cold corn tortillas crack when you roll them. Warm ones bend.Spoon about ⅓ cup filling down the middle of a tortilla, roll it up, and set it seam side down in the dish. Repeat, packing them snugly in rows.
Dolly’s tip: If one tears, patch it and keep going. The sauce hides everything.Pour the rest of the sauce over the top, covering every edge, and sprinkle with the remaining cheese.
Dolly’s tip: Any dry tortilla edge turns hard in the oven, so get sauce on all of it.20 minutes, until the sauce bubbles at the sides and the cheese has .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 20 min
Let it sit 5 minutes, then serve with sour cream, cilantro and avocado.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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