Enchiladas - Black Bean and Corn

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Nice and simple, that's how I like it!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Peel and halve onion. Cut halves into ½" dice. Stem poblano pepper, seed, and cut into ½" dice. Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans.
  3. Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste), and half the jalapeño (to taste) (reserve remaining for garnish) to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes.
  4. Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space) Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
  5. Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese.
  6. Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes.
  7. Plate dish garnishing with remaining jalapeño (to taste), radish, enchilada sauce, and sour cream. Bon appétit!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: