Saucy Black Bean Enchiladas With Corn
These saucy black bean enchiladas with corn feature soft tortillas, a homemade red sauce, and creamy avocado for a comforting plant-based family dinner.
By Nora Bellweather ·
Recipe
Saucy Black Bean Enchiladas With Corn
By Nora Bellweather · Mexican-inspired
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 tbsp olive oil, for the filling
- 1 medium yellow onion, finely diced
- 2 clove garlic, minced
- 1 tsp ground cumin, for the filling
- ¼ tsp fine salt, for the filling
- 2 15-oz cans black beans, drained and rinsed
- 1 cup frozen corn
- 1 tbsp lime juice
- 2 tbsp olive oil, for the sauce
- 2 tbsp all-purpose flour
- 2 tbsp mild American-style chili powder blend
- 1 tsp ground cumin, for the sauce
- 1 tsp garlic powder
- ½ tsp dried oregano
- 1 15-oz can tomato sauce
- 1½ cup low-sodium vegetable broth
- ¼ tsp fine salt, for the sauce
- 12 6-inch corn tortillas
- 1 medium avocado, diced
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges, for serving
Method
- 1
Preheat the oven to 400°F with a rack in the center and set out a 9-by-13-inch baking dish.
- 2
Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat; add the onion and cook for 5–6 minutes, stirring occasionally, until softened.
- 3
Stir the minced garlic, 1 teaspoon cumin, and 1/4 teaspoon salt into the onion and cook for 30 seconds.
- 4
Add the black beans and frozen corn to the skillet and cook for 3–4 minutes, stirring occasionally, until hot and no liquid pools in the pan.
- 5
Remove the skillet from the heat, stir in the lime juice, and mash roughly one-quarter of the beans with a fork or potato masher, leaving most beans whole.
- 6
Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium-low heat; whisk in the flour and chili powder and cook for 1 minute, whisking constantly without letting the spices scorch.
- 7
Gradually whisk in the vegetable broth, then whisk in the tomato sauce, remaining 1 teaspoon cumin, garlic powder, oregano, and remaining 1/4 teaspoon salt; simmer gently for 5–7 minutes, stirring frequently, until the sauce lightly coats a spoon but still pours readily.
- 8
Spread 3/4 cup of the sauce evenly over the bottom of the baking dish.
- 9
Wrap the tortillas in a lightly damp clean kitchen towel and microwave in batches of six for 45–60 seconds, until warm and flexible; keep them covered while assembling.
- 10
Divide the filling among the tortillas, using a generous 1/3 cup per tortilla, and roll them snugly; place seam-side down in the dish in two rows of six.
- 11
Pour all the remaining sauce over the enchiladas, covering the tortilla edges, then cover the dish tightly with foil and bake for 20 minutes.
- 12
Remove the foil and bake for 5–8 minutes more, until the sauce bubbles around the edges and the center is hot.
- 13
Let the enchiladas rest for 5 minutes, then scatter with avocado and cilantro and serve with lime wedges.
The story behind it
Black beans, sweet corn, and soft corn tortillas make a comforting dinner under a generous layer of homemade red enchilada sauce. The filling comes together in one skillet, and the sauce uses everyday pantry ingredients. Finish with avocado, cilantro, and a squeeze of lime.
Generous Sauce, Sturdy Filling
These enchiladas work because the filling stays thick while the sauce keeps the tortillas moist. Lightly mashing a portion of the black beans helps hold the corn and onion together without turning everything into a paste. Draining the beans well also prevents excess liquid from collecting in the baking dish.
The red sauce starts with a small amount of flour and oil. This gives it enough body to coat the tortillas rather than run straight to the bottom of the pan. Use an American-style chili powder blend, not pure ground chile or cayenne, which can make the sauce much hotter.
Practical Substitutions
- Beans: Pinto beans work in place of black beans. Drain and rinse them just as you would the black beans.
- Corn: Frozen corn can go straight into the skillet. Canned corn also works if thoroughly drained.
- Tortillas: Corn tortillas give the dish its characteristic texture. Small flour tortillas are an option, but they become softer under the sauce.
- Gluten-free option: Use a gluten-free all-purpose flour blend in the sauce and check that the broth, spices, and corn tortillas are labeled gluten-free.
- Short on time: Replace the homemade sauce with 3 cups of store-bought vegan red enchilada sauce. Omit the sauce-specific oil, flour, spices, tomato sauce, and broth.
Make-Ahead and Leftovers
Prepare the filling and sauce up to 3 days ahead and refrigerate them separately in covered containers. Warm both before assembling for the most predictable baking time. For firmer tortillas, assemble shortly before baking rather than letting them sit in sauce overnight.
Refrigerate baked leftovers within 2 hours and use within 4 days. Reheat individual portions, loosely covered, in the microwave until hot throughout. For a larger portion, cover the baking dish and warm at 350°F for 20–30 minutes, or until the center reaches 165°F. Freeze cooled portions without avocado or cilantro for up to 2 months, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How do I keep corn tortillas from cracking?
Warm them until flexible, then keep them wrapped while you work. Older tortillas may need a little more warming. Avoid overfilling, which puts pressure on the fold.
Do these need cheese?
No. The mashed beans give the filling body, and avocado adds a creamy finish. The covered baking time keeps the tortillas from drying out.
How spicy are they?
With a mild chili powder blend, the sauce is gently spiced. Check your blend before cooking, since heat levels vary considerably between brands.
Can I use cooked dried beans?
Yes. Substitute 3 cups of cooked, well-drained black beans for the two cans. If your beans are unsalted, taste the filling before rolling and adjust its seasoning.
Serve these enchiladas with a crisp cabbage salad or a scoop of rice. Bring extra lime wedges to the table for squeezing over each portion.
