Zesty Black Bean and Corn Enchiladas

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Are you craving zesty, cheesy Mexican food?  I have the perfect cure for your cravings.  This vegetarian dish is spicy, easy and so delicious!  Black beans, fresh corn off the cob and zesty authentic enchilada sauce with cheesy goodness all over will have you coming back for 2nd helpings.

Enchilada sauce ingredients:

  •  1/4 cup vegetable oil
  • 2 Tablespoons self-rising flour
  • 1/4 cup chili powder
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups of water
  •  1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  •  1 teaspoon salt
  • 1/2 teaspoon black pepper
  •  1/4 teaspoon cinnamon

How to make it:

  1.  Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, cook until lightly brown.  Stir constantly to prevent burning flour.
  2.  Gradually stir in tomato sauce, water, cumin, garlic powder, onion salt, cinnamon and salt & pepper.  Continue cooking over medium heat approximately 10 minutes, or until thickened slightly.  Set aside and simmer over very low heat.


Enchiladas ingredients:

  •  1 can (15 oz) black beans, juice drained (I like to use Trader Joe’s Cuban Style Black Beans)
  •  2-3 fresh corn on the cob (cut corn off in large mixing bowl)  OR 1 (11 oz) can of corn
  •  1 1/2 cup Mexican style shredded cheeses
  •  1/4 cup enchilada sauce (from above)
  • 11 corn tortillas
  • 1/4 cup vegetable oil (for slightly cooking tortillas)

Chopped cilantro, avocado, salsa or sour cream -if desired

How to make it:

  1.  Heat oven to 350 degrees. Spray 13 X 9 -inch baking dish with cooking spray.  In a large bowl, mix together black beans, corn,  1 cup of cheese and 1/4 cup of the enchilada sauce.
  2.  Spread 1/2 cup of the enchilada sauce over the bottom of the baking dish.
  3.  Heat the vegetable oil in a small skillet over medium-high heat, ladle in the corn tortilla for approximately 10 seconds on each side and pull out and lay on a plate with paper towel. You will need to slightly dampen eleven corn tortillas.  Blot slightly if there is too much oil on the tortilla with a paper towel.
  4.  Spoon about 3 Tablespoons of bean mixture down the center of tortilla.  Roll up tortillas, place the seam side down in the baking dish. Assemble all eleven in the pan, until they a snug.  Sprinkle with remaining enchilada sauce over the enchiladas and spoon to ensure all tortillas are completely covered with sauce.  Sprinkle with remaining cheese.  Cover the baking dish with foil and put in the oven.
  5. Bake for 30 to 35 minutes or until thoroughly heated.  Serve with cilantro, fresh avocado, salsa or sour cream -if desired.   4 servings