Sonoran Black Bean & Corn Enchiladas
"To make this dish completely vegetarian, use soy based cheese and sour cream substitutes. I believe white corn is less likely to have GM contamination, so that's what I use.
This very mild. Add jalapenos or use a spicy enchilada sauce if you enjoy spicy food.
Serve with Spanish rice and a tossed green salad."
photo by GaylaJ
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 (15 ounce) can black beans
- 1 1 cup frozen corn or 1 cup fresh corn kernels
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped fine
- 3 garlic cloves, chopped fine
- 1⁄2 cup tomato sauce
- 1⁄2 teaspoon salt
- 1 tablespoon ground cumin
- 1 (14 ounce) can enchilada sauce (Old El Paso)
- 8 (8 inch) corn tortillas, (from 12 ct package (Mission Las Grandes White Corn Tortillas
- 2 cups monterey jack cheese, shredded or 2 cups monterey jack pepper cheese
- 1⁄2 cup sour cream
directions
- Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
- Drain black beans and corn.
- Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
-
When bean mixture is hot through, prepare the enchiladas:
- Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
- Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
- Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
- Gently spoon the remainder of the enchilada sauce over the tortillas.
- Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.
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Reviews
-
Quite yummy! I appreciated its mildness, as I am a spice weenie. -
YUMMY! I made this as directed and it was tasty, nice and filling! I used homemade thick enchilada sauce. Made for Spring PAC '08. -
Very good! I used frozen Shoepeg corn, homemade tortillas (Recipe #50820), and Pepper Jack cheese, and baked them in 8-inch springform pans for easier serving. I also sprinkled chopped fresh cilantro over them before serving, which added nice color and flavor, and served with sour cream and salsa. Thanks for sharing your recipe!
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
