These bean and corn enchiladas are so quick and easy to prepare. They are vegan and full of deliciousness such as refried beans, corn, onions, black olives and green chilies. The recipe also calls for red enchilada sauce which can be canned or homemade. Top with your favorite toppings and enjoy. Quick to prepare and cooks in about 45 minutes.
Bean and Corn Enchiladas
These bean and corn enchiladas are so quick and easy to prepare. They are vegan and full of deliciousness such as refried beans, corn, onions, black olives and green chilies. Top with your favorite toppings and enjoy. Quick to prepare and cooks in about 45 minutes.
Ingredients
- 5 cups Enchilada Sauce, link to homeade above or 2- 15 oz cans
- 4 cups refried beans or 2 cans
- 1 cup yellow onion, chopped
- 1-1/2 cups corn kernels, fresh or frozen and thawed
- 1 can sliced black olives, 2.25 ounce
- 1-2 tbsp chopped green chilies
- salt and pepper to taste
- 16 corn tortillas
- garnish such as jalepenos, chopped cilantro, chopped green onion, salsa, avocado
Instructions
- Preheat oven to 350 degrees.
- Heat the enchilada sauce in a saucepan until warm.
- Spread 1 cup of enchilada sauce in the bottom of a 13 x 9 baking dish.
- Mix together the beans, chopped onion, corn, olives, and green chilies.
- Dip the corn tortilla in the warm enchilada sauce (this will keep it from tearing when rolling).
- Place the dipped tortilla on a plate and add a thick line of the bean mixture down the middle.
- Roll up the filled tortilla and place it seam side down in the baking dish.
- Repeat with the remaining tortillas, placing them close together in the baking dish.
- Pour the remaining sauce over the enchiladas in the baking dish.
- Top the enchiladas with your favorite garnishes such as jalepenos, cilantro, and chopped yellow or green onions.
- Cover the dish with parchment paper and foil then bake for approximately 45 minutes.
- Let rest for approximately 5 minutes before serving.
- Serve with salsa, guacamole or your favorite condiment.
Notes
The recipe is adapted from a Mary McDougall recipe.
