Enchiladas are a traditional Latin dish consisting of corn tortillas wrapped around a filling, then baked in a sauce. This recipe is a quick and hearty vegetarian version.
- 1 large onion
- 3 cloves garlic
- 1 can (15-ounce) low-sodium black beans
- 1 can (15-ounce) low-sodium corn
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 2 cups salsa, divided
- 10 corn tortillas
- 1/2 cup shredded Monterey Jack cheese
- Wipe off tops of cans before opening.
- Dice onion and peel and chop garlic. Drain and rinse black beans and corn. Preheat oven to 350 degrees.
- Heat oil in a large skillet over medium-high heat. Add garlic and onion and sauté for 2-3 minutes. Add beans, corn, cumin and 1/2 cup of the salsa. Cook for 3-4 minutes, stirring frequently and lightly mashing the beans.
- Remove skillet from heat. Spread 1/2 cup of salsa into the bottom of an 11x8 baking dish which has been coated with cooking spray.
- Scoop 1/3 cup of mixture onto each tortilla and roll up. Place rolled tortilla, seam side down, into the prepared baking dish. Repeat until all tortillas are filled and in the dish.
- Top tortillas with remaining 1 cup of salsa. Cover with foil and bake for 15-20 minutes. Uncover, top with cheese, and bake a few minutes longer until cheese is melted.
Smart Shopping Tips
- Casseroles like this are great for making ahead of time and freezing. Try doubling the recipe and preparing a second casserole to freeze and pull out for busy nights.
- Store brands of canned vegetables are usually cheaper than name brand. Look for low or reduced sodium varieties.
- Warm tortillas in the oven or microwave before using so that they are easier to roll.
- Instead of rolling the tortillas, you could also layer the tortillas and filling like a lasagna.
- Add shredded chicken or lean ground beef for extra protein.
- There are many different fillings and sauces that you can use to make enchiladas. Experiment with different varieties to find your family’s favorite!
- Used 2% Shredded Mexican cheese or Pepper Jack cheese for a different flavor.