Black bean and corn enchiladas are a delicious and satisfying Mexican-inspired dish. These flavorful enchiladas are filled with a mouthwatering combination of black beans, sweet corn and spices, wrapped in tortillas, and covered in a rich, tangy, and spicy cilantro sauce.
What are bean and corn enchiladas with cilantro sauce?
Enchiladas, a popular traditional Mexican comfort food, consist of rolled or stacked tortillas filled with various fillings and smothered in a savory sauce before baking. This variation involves a filling made out of black beans, corn, and goat cheese, as well as a creamy sauce made of cream cheese, ricotta, cilantro, and jalapenos.
What do you need to make it?
Tortillas: We used flour tortillas, however, corn tortillas can be used.
Black beans: Black beans make up the bulk of the filling, making for a hearty meal.
Corn: Either fresh or frozen corn can be used in this dish. Corn kernels bring a pleasant sweetness and a slight crunch to the filling.
Goat cheese: Goat cheese has a unique tangy flavor that compliments the beans and corn. Its creamy texture helps bind the filling together and enhances the overall creaminess of the enchiladas.
Cheddar Cheese: Cheddar cheese, or the cheese of your choice, is used to top the enchiladas before cooking.
Ricotta cheese: Ricotta cheese is used in making the sauce and helps provide a creamy texture.
Cream cheese: Cream cheese is used in making the sauce and provides a creamy texture. It also helps to balance the spiciness of the jalapeno.
Cilantro: A common addition to Mexican cuisine, cilantro brings a fresh and vibrant taste to the dish.
Jalapeno: The amount of jalapeno used in the sauce can be adjusted to suit your preferences or how spicy they are.
Serving Suggestions
Like other enchiladas, these are best served warm. Top with some more cheese or garnish it with some fresh cilantro. It can be served along sides such as cilantro lime rice, Mexican rice, or a salad.
Black Bean and Corn Enchiladas with Cilantro sauce
Serves: 4
Ready in: 25 minutes
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
For the Enchiladas
- 4 flour tortillas
- 1 tablespoon of olive oil
- 1 15oz can of black beans (drained and rinsed)
- 2 cups of corn
- 1 clove of garlic, grated
- 1 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of chili powder
- 1/4 cup of goat cheese
- 1/2 cup of cheese
For the Sauce
- 1/2 cup of ricotta cheese
- 1/4 cup of cream cheese
- 1/2 cup of chopped cilantro, packed
- 1/2 teaspoon of chopped jalapenos
- 1 clove of garlic
- Pinch of salt
Method
Step 1
Preheat the oven to 350F.
Step 2
Heat the oil in a large pan over medium-low heat. Pour in the black beans, corn, grated garlic, ground cumin, chili powder, and salt. Continue cooking for about 10 minutes. Add in the goat cheese and stir until melted.
Step 3
While the filling is cooking, prepare the sauce. In a blender or food processor, blend the ricotta cheese, cream cheese, garlic, cilantro, and chopped jalapenos until well-blended and smooth.
Step 4
Warm the tortillas over low heat.
Step 5
Lay out one warmed tortilla. Scoop a generous spoonful in the middle of the tortilla. Roll up the tortilla and place seam-side down in a greased 8×8 glass baking dish. Repeat for the remaining tortillas. Drizzle the sauce over the enchiladas and top with the cheddar cheese (or cheese of your cheese). Bake at 350F for about 10 minutes, or until the cheese is melted.
Delicious Defined 
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