Tuesday, November 5, 2013

Meatless Monday! Spicy Black Bean and Corn Enchiladas

By now, you've all heard about the Meatless Mondays craze that's going around. I'm not sure we're jumping on board for good, but I thought I'd try my hand at a few meatless dinners over the next several weeks. And, while I'm at it...I'll try and plan them for Mondays!

This week was our first go at Meatless Monday. We are big eaters at our house...and we love all types of food, so I was a little hesitant about going meatless, even once a week. But this recipe was a hit!

I found the recipe on one of my favorite blogs, Designer Bags and Dirty Diapers. I tweaked the recipe a little and it was a hit!

There was a fair amount of prep. work, maybe 30 minutes total, and then I just popped my baking dish into the oven and waited!

Here my version of the receipe:

Spicy Black Bean and Corn Enchiladas


  • 12 small corn or flour tortillas (I used flour)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ouce can of whole kernel corn 
  • 1 4-ounce can diced green chilies
  • 1 28-ounce can red enchilada sauce, such as Las Palmas
  • 1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack) (I used a mix of Manchego and Mexican Quesadilla Cheese)
  • 1/4 cup light sour cream
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder 
  • salt and pepper to taste
  • Topping Options: cilantro, guacamole (homemade), lettuce 


  • Preheat oven to 375 degrees and position a baking rack in the middle of the oven.
  • Combine black beans, green chilies, sour cream, cumin, chili powder and 1/2 cup manchego cheese in a mixing bowl. Taste and add salt and pepper if desired.
  • Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
  • Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
  • Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 8 enchiladas.
  • Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
  • Serve with toppings such as avocado, guacamole, sour cream, green onion, cilantro or lettuce.
  • Will keep in the fridge for a couple days. Reheat in oven

Before adding the cheese

With cheese, just before going in the oven.

Dinner is served!
NOTE: I topped ours with lettuce, cilantro and homemade guacamole. Next time, I think I would add salsa and some of my favorite hot sauce, Cholula

TIP: I would recommend spraying your baking dish with a light coat of Pam. Our tortillas were sticking to the bottom just a bit.

This was a great Meatless Monday option! Adam and I both loved it and we will definitely repeat it sometime soon!

Have you tried Meatless Monday? What are some of your favorite meatless meals?

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