If you love easy, flavor‑packed comfort food, these Black Bean & Corn Enchiladas are about to become a favorite. I didn’t grow up eating Mexican or Tex‑Mex dishes — in fact, they were almost unheard of where I lived — but once I discovered them as a young woman, I was hooked on their bold, vibrant flavors.
This vegetarian version is exactly the kind of simple, satisfying meal I adore: a hearty mix of black beans, sweet corn, green chili, cheese, and a splash of enchilada sauce, all wrapped up snugly in soft tortillas and baked until melty and delicious.
What makes this recipe extra special is the homemade enchilada sauce — quick to whisk together, deeply flavorful, and so good you may never reach for the jarred kind again . Everything comes together in a jiffy, making this the perfect weeknight dinner or cozy weekend bake. Serve with your favorite toppings — avocado, sour cream, tomatoes, or spring onions — and you’ve got a colorful, comforting meal that everyone will enjoy!
These really are very quick and easy to make, and very delicious despite there not being any meat in them. I think you best prepare to fall in love, especially with the sauce. It's the best!
INGREDIENTS NEEDEDTO MAKEBLACK BEAN & CORN ENCHILADAS
There is nothing too out of the ordinary to use in these. Most are store cupboard ingredients. Simple ingredients put together in a very delicious way.
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
INGREDIENTS NOTES
- I use organic black beans that I buy in the health section of the grocery store, but ordinary tinned black beans work well. If you can't get black beans you could use pinto beans.
- No tinned corn? Use fresh or frozen. You will need to add some chopped onions and peppers in that case.
- If you don't have a fresh green jalapeno chili, you can use tinned roasted and chopped chilis in their place.
- If you cannot find Monterey Jack cheese, feel free to use a medium white cheddar cheese.
- I like to make my own enchilada sauce. It's easy to make and is delicious.
- Just buy your favorite brand of flour tortilla. You can use corn tortillas in place of the wheat flour ones if you wish or a mix of the two.
HOW TO MAKEBLACK BEAN & CORN ENCHILADAS
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered. (Buttering keeps everything from sticking and makes for an easier clean up. Alternately you can spray with a non-stick cooking spray.)
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out. (This helps to keep the filled tortillas moist and keeps them from drying out.)
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl. (I use a spoon for this. Makes it easier to fill the tortillas.)
- Spoon 1/8th (1/2 cup) of the bean mixture down the center of each tortilla. Roll up tightly and place, seam-side down into the dish. (Don't be tempted to overfill them or they will be hard to roll and may fly apart when baking.)
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly. (Buttering the foil keeps it from sticking to the cheese.)
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
HINTS AND TIPS FOR SUCCESSWHEN MAKING BLACK BEAN & CORN ENCHILADAS
1. Warm the tortillas so they roll without cracking
Tortillas are widely available and used for wraps, including corn and wheat varieties . Warming them briefly (microwave or dry skillet) makes them pliable and prevents splitting when you roll the filling inside.
2. Don’t skip the sauce on the bottom of the dish
Spreading ½ cup of enchilada sauce in the baking dish before adding the rolled tortillas keeps the bottoms soft and prevents sticking or drying out .
3. Mix a little sauce into the filling for extra moisture
Add a splash of enchilada sauce along with the beans, corn, chili, and cheese . This small step ensures the inside stays creamy and never dry.
4. Roll tightly for neat, compact enchiladas
Don't be tempted to overfill them. Spoon ½ cup of filling down the center of each tortilla and roll tightly before placing seam‑side down. A snug roll helps them hold their shape and bake evenly.
5. Cover with buttered foil for perfect melt and moisture
Butter the foil and place it butter‑side down over the dish before baking . This prevents sticking and keeps the cheese beautifully melty without drying out the tortillas.
6. Let them rest before serving
Allowing the enchiladas to stand for a few minutes after baking helps the filling settle and makes them easier to lift from the dish without tearing.
7. Make a homemade enchilada sauce for best flavor
Jarred sauce is available in a lot of places, but I prefer my homemade version and have included the recipe in the notes because it’s easy, delicious, and freezes well when doubled.
8. Prep the sauce ingredients before starting
For the enchilada sauce, assemble all ingredients beforehand because it comes together quickly . This really makes for stress‑free cooking.
9. Cook the spices until fragrant for deeper flavor
If making the sauce, whisk the dry spices into the oil and cook until fragrant and deep in color . This blooming step is key to a rich, restaurant‑quality sauce.
10. Add fresh toppings for brightness and texture
I suggest lettuce, tomatoes, avocado, sour cream, spring onions, or salsa for serving . These fresh elements balance the warm, cheesy filling beautifully.
FREQUENTLY ASKED QUESTIONS
CAN I USE CORN TORTILLAS INSTEAD OF FLOUR TORTILLAS?
Yes — corn tortillas will work just fine. The recipe notes that both wheat and corn tortillas are commonly available and used for wraps . If using corn, warm them briefly so they roll without cracking.
CAN I MAKE THIS RECIPE SPICIER OR MILDER?
Definitely. The recipe uses one finely chopped green chili , but you can adjust the heat by adding more chili, using jalapeños (I often roast my own), or omitting the chili entirely for a milder dish.
CAN I USE CANNED ENCHILADA SAUCE INSTEAD OF HOMEMADE?
Yes. I prefer to use homemade myself, but I have also never lived where readymade was available. Jarred enchilada sauce is perfectly acceptable and commonly used.
IS THIS RECIPE VEGETARIAN?
Yes — it’s a fully vegetarian dish made with black beans, corn, chili, cheese, and enchilada sauce. Also be sure if you make your own sauce, you use vegetable stock.
CAN I MAKE THESE AHEAD OF TIME?
Yes. Assemble the enchiladas, cover tightly (as the recipe instructs using buttered foil) , and refrigerate. Bake when ready, adding a few extra minutes if chilled.
CAN THESE BE FROZEN?
Yes. The filling and tortillas freeze well. You can also freeze extra homemade enchilada sauce — the recipe specifically mentions it freezes beautifully when doubled
WHAT TOPPINGS GO WELL WITH THESE?
We like to use lettuce, tomatoes, avocado, sour cream, spring onions, or salsa for serving.
WHAT CAN I DO TO PREVENT MY TORTILLAS FROM CRACKING WHEN ROLLING?
Warm them briefly in a dry pan or microwave. This softens the tortillas and helps them roll tightly without splitting.
HOW CAN I KEEP MY ENCHILADAS FROM DRYING OUT?
Make sure to:
Spread sauce on the bottom of the dish
Cover tightly with buttered foil before baking Both steps help keep everything moist and melty.
A FEW MORE ENCHILADA RECIPES TO ENJOY
We love Mexican flavors, especially enchiladas. Here are a few more that we love!
GREEN CHILI TURKEY ENCHILADAS - Everything we crave in a comforting Tex‑Mex bake — creamy, gently spicy, cheesy, and absolutely irresistible. They start with tender shredded leftover turkey, sautéed with onion and minced jalapeños until soft and fragrant, then seasoned with a flavorful mix of Mexican seasoning, garlic, paprika, chili powder, and cumin for that deep, savory warmth your kitchen fills with as it cooks. Soft flour tortillas are wrapped around a luscious filling, tucked into a dish lined with green enchilada sauce, then smothered with more sauce and plenty of grated Jack cheese before baking to golden, bubbling perfection. A fabulous way to turn leftover turkey into something special — cozy, creamy, and deeply satisfying.
CHEESE ENCHILADAS - Simple, comforting Tex‑Mex cooking — creamy, melty, gently spicy, and wonderfully satisfying. This is the kind of dish that proves you don’t need a long ingredient list to create something truly delicious. A rich, indulgent filling of cream cheese, sour cream, sharp cheddar, minced onion, and soft green chilies is mixed together until lush and velvety , then rolled snugly into warm flour tortillas. Once nestled into the baking dish, the enchiladas are generously blanketed with red enchilada sauce and baked until hot and bubbling . A final flourish of melted cheese on top creates that irresistible golden layer you can’t help but dive into the moment it leaves the oven. Cozy, creamy, budget‑friendly, and joyfully simple, these Cheese Enchiladas are proof that the most comforting meals are often the easiest ones to make.
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Yield: Serves 4Author: Marie RaynerPrint
Black Bean & Corn Enchiladas
Prep time: 15 MinCook time: 35 MinTotal time: 50 MinA delicious vegetarian option to the meat filled alternative. Prep time doesn't reflect the time needed to make your own from scratch enchilada sauce.
Ingredients
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered.
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out.
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl.
- Spoon 1/8th (1/2 cup) of the bean mixture down the center of each tortilla. Roll up tightly and place, seam-side down into the dish.
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly.
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
Notes
MAKE YOUR OWN ENCHILADA SAUCE (makes 2 cups)
This is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.
3 TBS light olive oil
3 TBS flour (whole wheat works well, as does a gluten free flour blend)
1 TBS ground mild chili powder (North American style)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano, rubbed
1/4 tsp salt
pinch ground cinnamon
2 TBS tomato puree (tomato paste)
2 cups (480ml) hot vegetable stock
1 tsp apple cider vinegar
freshly ground black pepper to taste
Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in color. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
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