Black Bean and Corn Enchiladas

I have updated this recipe for black bean and corn enchiladas. Previously, I tried to skimp on fat and calories by not re-heating and re-fatting (?) the corn tortillas. Yesterday, I was feeling a bit cheeky and decided to try them the right way. That is, first heat your tortillas before rolling them up. And boy, was it worth it. So, here's the revised recipe:

Corn tortillas
One can of black beans
Frozen whole kernel corn (or drained canned whole kernel corn)
Shredded Mexican cheese (use your favorite cheese here or vegan cheddar)
Tomato sauce (for 8 enchiladas, I use 1 8 oz. can of organic tomato sauce)

To prepare the corn tortillas:
1. Heat a large fry pan on high heat with about a teaspoon of refined peanut oil (or other high smoke point oil; see here for a list of suggested oils). Keep the oil nearby.
2. Place one tortilla on the oil and brown for 3 or 4 seconds (long enough to pick up the next tortilla).
3. With a spatula, lift the first tortilla and put the new one down on the pan and the first on on top of it. Repeat with as many tortillas as you'll want to use. Add oil as necessary (every 2 or 3 tortillas).
4. Lay out on paper towels to absorb excess oil.

While the tortillas are cooling, mix together about half a can of black beans and equal amounts of (thawed or drained) corn with a little bit of your favorite salsa. Put a strip of the mixture in the middle of one tortilla, top it with some shredded cheese (don't overstuff) and roll it up and place it in a baking dish. Repeat until you've filled up your dish. Then cover the enchiladas with the tomato sauce (and salsa, if you like) and top with a little more shredded cheese.

Some recipes will call for all of the enchiladas to be covered with the sauce, but I prefer to keep part of the tortillas sauce-less so they can get crunchy while cooking. Bake at 375 for about 10-15 minutes or until the cheese is melted (if you used more cheese inside the enchiladas, they may need to bake longer). This photo is pre-baking, of course since I was starving by the time they were ready to eat. But, hey, I'm getting better.

I serve the enchiladas with a side dish of Mexican rice. Most Mexican rice blends in the groceries have chicken stock, so I buy the small package of saffron rice and stir in some salsa. The leftovers are good filling (along with leftover black beans) for burritoes.

3 thoughts on “Black Bean and Corn Enchiladas

  1. Lesley

    ElZ--I knew I shoulda bought that avocado the other day. Good suggestion.

    Cakespy--yes, much better with a little more fat added in. I love the crispy edges, too.

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