Every year since I can remember, my dad makes delicious enchiladas for Christmas Eve. This is the only day of the year he makes them even though I’ve mentioned I would eat them every week if I could!
He usually makes a tray of beef and one of chicken. I haven’t always been a vegetarian, so I used to eat the chicken enchiladas. I’m telling you… they were mouthwatering and so delicious! Since I became a vegetarian a few years ago, my dad started making me cheese enchiladas (Isn’t he the sweetest!). They were just as delicious in my opinion.
Well, I was craving enchiladas on a more frequent basis and wanted to create a recipe of my own. Keeping many of the traditional ingredients, but this time I decided to add a black bean and corn mixture for my filling. Why not add extra protein, fiber, folic acid and vitamin B12? Even if you’re a meat eater, I am telling you, you’ll love this recipe! It’s packed with flavor and protein and is very filling.
The homemade sauce is incredibly easy and so much more delicious than store bought. You could easily make a few batches and freeze it for future use! The sauce itself is not spicy but definitely does not lack flavor. If you’d like to kick up the spice a notch, I’d recommend adding a bit more chili powder.
When it comes to the corn tortillas, they are traditionally lightly fried in oil first. I usually skip this step and warm them in the microwave but it is totally up to you! You could also use flour tortillas if you preferred. Just make sure to always warm your tortillas. It helps the tortillas hold their shape and not tear while assembling.
Once their finished, garnish with green onions, fresh cilantro and a dollop of sour cream. Serve with a salad and/or rice and beans. We hope you enjoy!
Black Bean Enchiladas
Ingredients
Enchilada Sauce
- 3 Tbsp All-purpose flour Can substitute gluten free flour
- 3 Tbsp Olive Oil
- 2 Cups Vegetable or chicken broth
- 3 Tbsp Tomato paste
- ½ Tbsp Chili Powder
- 2 Tsp Paprika
- 3 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1-2 Tsp Salt
- 1 Tsp Pepper
Enchilada's
- 1/2 Diced white onion
- 1-2 Tbsp Olive Oil
- 2 Cans Black Beans, drained and rinsed
- 1 ½ Cups Sweet white corn I used frozen
- 2-3 Cups Shredded Cheese Cheddar, Monterey, Jack or combo
- 12 Corn tortillas
- 1 Tbsp Garlic Powder
- 2 Tsp Salt
- 1 Tsp Pepper
Instructions
- Preheat oven to 400°.
- In a saucepan on medium/high heat, add olive oil and flour and mix until you get a creamy consistency. Continue to stir for 3-4 minutes until a light golden color. * Make sure you continue to stir so it does not burn.
- Add tomato paste and seasonings and slowly pour in broth. Stir and then bring to a boil. Once boiling, cover and turn of heat for ten minutes until thickened.
- Add olive oil to separate pan and saute onions 5-7 minutes until tender. Add corn and saute together another 5 minutes.
- In a large mixing bowl add black beans, onion and corn, garlic powder, salt and pepper and combine.
- Pour about 1/2 cup of your sauce on the bottom of your 9×13 baking dish spreading evenly. Warm tortillas in microwave for 30-40 seconds. You can also lightly fry them in a pan with canola oil.
- Grab your first tortilla, add a spoonful of sauce, bean mixtures and a sprinkle of cheese and roll. Add tortilla to pan and repeat process.
- Once all tortillas are rolled and lined in your baking dish, sprinkle the remainder of your cheese over the top. Place in over for 15-20 minutes until cheese is melted and your dish is golden brown.
- Top with a dollop of sour cream, green onions, fresh cilantro if desired and enjoy!
Video
Notes
