In My Kitchen: Southwestern Black Bean and Corn Enchiladas

My family and I make my dad’s famous Cheese Enchiladas for holidays and special occasions, and I’ll never reveal that secret family recipe!

However, there’s a Southwestern – and significantly healthier – version of enchilada casserole that I like to whip up, and this version I will share with you, Dear Reader.

You’ll need:

  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn, steamed
  • 4 oz can mild green chiles, drained
  • 2 cups Las Palmas Mild Enchilada Sauce
  • 10 6-inch white corn tortillas
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/3 cup cilantro, chopped
  • 4 green onions, sliced


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine black beans, corn and green chiles.
  3. Spread about 1/2 cup of enchilada sauce on the bottom of a 9×13 baking dish.
  4. Working one at a time, place 3 tablespoons bean mixture into each tortilla. Top with shredded cheese. Roll up and place into baking dish. Repeat with additional 9 tortillas.
  5. Pour the remaining enchilada sauce evenly over the enchiladas. Top with remaining shredded cheese.
  6. Bake until cheese is melted and bubbly and turning golden brown, about 20 minutes.
  7. Serve with cilantro, green onion, lime, sour cream, etc. as desired.

Source: Adapted from a recipe by Two Peas and Their Pod

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