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Black Bean and Corn Enchiladas

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“This is a "killer" enchilada recipe, one that I have been making for a long time, these are soooooooo good! Since I really don't bother measuring when I make this recipe, I have tryed to list the closest amounts to what I use to make this recipe. These are wonderful to make for a dinner get together, as you can prepare them up to 4 hours in advance and just bake them when ready, If you are serving more then 4 people, then I suggest to double the recipe, and bake them in two pans. If you have any fresh cilantro then throw about 1/4 cup chopped into the sour cream mixture. If you are an enchilada lover, then this is one that you must try!”
1hr 10mins
8 enchiladas

Ingredients Nutrition


  1. Grease a 13 x 9-inch baking pan (if you are doubling the recipe then grease 2 pans).
  2. In a bowl, mix together sour cream, chilies, green onions, cumin, well-drained black beans, corn niblets.
  3. Mix in chopped cooked chicken and 2 cups shredded cheddar cheese.
  4. Season with salt and black pepper to taste.
  5. Spoon a heaping 1/2-cup sour cream/chicken filling down the center of each tortilla.
  6. Roll up each tortilla.
  7. Arrange the enchiladas (seam-side down) in the prepared baking dish.
  8. At this point you can cover and refrigerate up to 4 hours.
  9. Set oven to 350 degrees.
  10. Drizzle the enchilada sauce or salsa (the sauce does not have to cover the enchiladas completely) over the enchiladas.
  11. Cover and bake for about 40-45 minutes.
  12. Uncover and sprinkle with remaining 2 cups cheddar cheese, return to oven (uncovered) and bake for another 5-7 minutes, just until the cheese melts.
  13. Serve with sour cream.

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