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Black Bean And Corn Enchiladas

Black Bean And Corn Enchiladas

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Recipe Details
SKILL LEVEL: Easy
YIELD: 4 servings (2 enchiladas each)
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
Black Bean And Corn Enchiladas
Ingredients

8 soft corn tortillas (6 inch)
2 cans (15 oz each) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers
1-3/4 cups salsa verde
1 cup shredded pepper Jack cheese (4 oz)
1/4 cup sour cream

Instructions

BLACK BEAN AND CORN ENCHILADAS

  1. Heat oven to 350°F. Wrap 4 tortillas in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking. Repeat with remaining tortillas.
  2. Spoon beans evenly in center of each tortilla; top with corn. Roll up; place, seam side down, in ungreased CORNINGWARE® FRENCH WHITE™ 3-QT. OBLONG CASSEROLE. Pour salsa over enchiladas. Sprinkle with cheese.
  3. Bake uncovered 15 to 25 minutes or until hot. Let stand 5 minutes. Serve with sour cream.

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