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Black Bean Enchiladas
main dishes

Black Bean Enchiladas

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Wondering how to make bean enchiladas? This slightly spicy Mexican delight is the perfect way to heat up your Cinco de Mayo festivities. With only 7 ingredients, these black bean and corn enchiladas are dripping in cheesy goodness.
  • 15m

    prep time

  • 15m

    Cook Time

  • 230

    Calories

  • 7

    Ingredients

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Ingredients

8

Servings

  • 1 can (15 ounces) tomato sauce
  • 1 1/2 cups water
  • 1 package McCormick® Enchilada Sauce Mix
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 cup shredded Cheddar cheese
  • 8 corn tortillas, warmed

Instructions

  • Preheat oven to 350°F. Mix tomato sauce, water and Enchilada Sauce Mix in large skillet. Bring to boil. Reduce heat to low; simmer 5 minutes. Mix black beans, corn and 1/2 cup of the sauce in medium bowl. Set aside.

  • Dip warm tortillas, one at a time, into the remaining sauce in skillet, covering both sides with sauce. Transfer to a plate. Spoon 1/4 cup bean mixture down the center. Fold over tortilla sides; place seam-side down in 11x7-inch baking dish. Spoon any remaining bean mixture into the sides of the dish. Pour remaining sauce over enchiladas. Top with cheese.

  • Bake 15 minutes or until heated through.

Nutrition information (per Serving)

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