Perfect for a make-ahead meal. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. I just love it about as much as my no boil manicotti (which requires no cooking prior to freezing either). Start covered, then uncover towards the end. Mix gently until well combined. Add cilantro and saute 1-2 more minutes. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer. They hold up better, whereas corn tends to crumble and disintegrate into everything as it bakes. Mix in corn, black beans, salsa and lime juice. Remove from heat. Hi, I'm Elizabeth! Remove from heat. Sauté the diced onion over medium-high heat in the olive oil in a large skillet until softened and starting to brown, Turn the heat down to medium-low and add the black beans and corn. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. Let cool slightly before cutting and serving. Prepare the tomato sauce by mixing the taco seasoning into the sauce. Finally, construct your enchiladas! Stir in the black beans WITH can liquid. Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up tortillas, place seam side down in in prepared dish. You may not need all of this spinach. You can wrap your tortillas in damp paper towels, then in a kitchen towel. Welcome to Bowl of Delicious. Garnish with black olives, pickled jalepeno and/or chopped cilantro if desired. Black Bean and Corn Enchiladas Hearty enchiladas loaded with black beans, corn, and shredded cheese make for an easy, healthy, one-casserole meal! Learn more! Please click the stars below to comment and Rate this Recipe! Total Carbohydrate Bake covered with foil at 375 degrees for 20 minutes. In a medium bowl, combine the beans, diced tomatoes, … Heat until thickened. You can also use any store-bought kind you want. Mexican Coleslaw With Cilantro Lime Dressing, Fully Loaded Guacamole Dip with Vegan Cotija Cheese, Vegan Queso Blanco (Mexican White Cheese Dip). Transfer to 11- x 7-inch baking dish. Serve topped with diced avocado, red onion, fresh cilantro, and sour cream, if desired. In a large bowl, combine the black beans, corn, spinach, green onions, cilantro, garlic, … Uncover and bake for 10 more minutes, until cheese is fully melted and ends of enchiladas are starting to brown a bit. Here’s another version of enchiladas that I’ve tweaked from 5dollardinners.com to make it a freezer meal you don’t have to cook at all prior to freezing. Now add the drained corn, cumin, oregano and salt. The juice of the black beans help thicken the filling, feel free to omit if you want and rinse and drain them instead. Preheat oven to 350. Spread about a third of the enchilada sauce over the bottom of the dish. Your email address will not be published. Easy meatless enchiladas. 33 %, , warmed in the microwave for 30 seconds just before using, Black Bean & Corn Enchiladas (With or Without Chicken). Last updated January 7, 2020 By Elizabeth Lindemann / This post may contain affiliate links. Microwave for 1-2 minutes to steam them and soften them. Black Bean, Corn, and Zucchini Enchiladas Recipe | MyRecipes These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you’re vegetarian or not. I love doing this with a green salsa when I make chicken enchiladas verdes, and as a layer in my Mexican Lasagna. It’s actually super easy to substitute the ground turkey for leftover, cooked turkey in this enchiladas recipe. But if you want to use corn tortillas for a whole grain and/or gluten-free version, go ahead! Cook, stirring occasionally, until corn is tender, about 5 minutes (if mixture is sticking to pan, stir in a bit of water). Then sprinkle the Mexican blend shredded cheese over the top. When the oil is hot, add the spinach and cook, stirring occasionally, until wilted. Copyright © 2020 Bowl of Delicious on the Foodie Pro Theme, Turkey Enchiladas with Black Beans and Corn. Prepare the tomato sauce by mixing the taco seasoning into the sauce. In med. Then, bake! Spoon 1/2 cup of bean mixture down center of each tortilla. Bring to a boil then reduce to a simmer until most of the liquid has evaporated, about 15 minutes. Transfer to 11- x 7-inch baking dish. Learn how your comment data is processed. Sprinkle with Cotija cheese just before serving. Build enchiladas by placing a few spoonfuls of filling in the middle of each tortilla. Repeat until all tortillas are used. Stir well. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Then, add some canned black beans (drained and rinsed, of course) and frozen corn, and heat until it’s just warmed through. Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. They're super simple to put together and make a meal the whole family will love! I hope you enjoy and add it to your ministry meals. Add black beans and juice, enchilada sauce and sour cream. Garnish and serve. Place about ¾ cup of the enchilada sauce at the bottom of a baking dish, covering it with a thin layer. In a large bowl, combine Bush's Black Beans, corn, 2 oz cheddar cheese, 2 oz monterey cheese, cumin and paprika. Place 1/8 of mixture into center of each tortilla, roll … Your email address will not be published. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Place 1½ cups of the sauce in the bottom of a large non-stick baking dish. Required fields are marked *. Spread bean filling down along centre of each tortilla; roll up tortillas. homemade enchilada sauce with chipotle peppers, turkey salad with cranberries and walnuts, leftover turkey soup with black beans and corn, Smoky Sweet Potato and Black Bean Enchiladas, Healthy Leftover Turkey Soup with Black Beans and Corn, Sweet Potato Casserole with Almond Streusel Topping, Three-Ingredient Creamy Homemade Mashed Potatoes, Massaged Kale Salad with Apples, Goat Cheese, and Maple Vinaigrette, Ultra-Moist Healthy Banana Bread (made with Olive Oil), Pan Fried Sea Bass with Lemon Garlic Herb Sauce, Then, roll up flour tortillas with some of the filling, along with a little shredded cheese, and. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer. About 10 minutes. It appeals to me greatly. And it thickens the mixture, keeps it moist and juicy, and binds it all together, making it easier to roll up in the tortillas. Bake at 350 degrees for 20-25 minutes until the sauce is nice and bubbly. Coat a 8” x 12” baking dish with cooking spray and cover the bottom with ½ cup of enchilada sauce. When you discover them, on that inevitable cold winter evening when you have NO IDEA what to make for dinner, it’s like finding gold. And hey- they have turkey in them! Add garlic and cook for an additional minute. This will ensure the enchiladas heat through evenly without browning, and therefore drying out, the cheese too much. Bake in the preheated oven for 25 to 30 minutes, or until sauce is bubbling and cheese has melted. Ah, the eternal debate. Stir and heat until ingredients are warmed through. Fill each tortilla with about 1/3 cup of the turkey mixture, If you have any leftover filling, just stuff along the ends of the prepared enchiladas in the baking dish. Adapted from Erin’s 15 Bean Enchiladas recipe, https://momonamission.me/black-bean-and-corn-enchiladas/. Repeat one by one with remaining tortillas. I believe traditional home cooking with food your great-grandmother would recognize doesn't have to cost a lot of time or money. Then, cover with your sliced green onions and chopped cilantro. Here are all my make-ahead and freezer meals. 1 15-oz can black beans, drained and rinsed, 1 ½ cup enchilada sauce, divided (I used Trader Joe’s), 1 cup fresh or frozen corn kernels, sautéed with olive oil, 6-inch corn tortillas (6-8, depending on how much filling you use), 1 cup cheddar or Monterrey Jack cheese, shredded, Cilantro and sour cream, for serving (optional). Spoon sauce over tortillas; sprinkle with … Pour the taco-tomato sauce over the top. Just sauté some diced onions in olive oil, add ground turkey, salt, and pepper, along with some minced garlic, and cook until only JUST cooked. Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. I look for those with minimal ingredients. Who doesn’t? Place in oven and bake for 40-45 minutes. can black beans, drained and rinsed. Cover and bake in 350°F oven until cheese is melted, about 15 minutes. Pour remaining enchilada sauce over enchiladas and top with shredded cheese. In large skillet, heat oil over medium heat; cook onion and sweet pepper, stirring, until softened, about 4 minutes. Then drizzle with the sour cream. Saute onion, zucchini, peppers, garlic and salt until onions get brown and caramelized. I create easy, real food recipes for busy people. Why? Spoon the remaining sauce over the enchiladas evenly. Microwave for 1 minute … Just add about 2 cups of shredded turkey meat to the skillet, along with the black beans and corn, after cooking the onions. Let enchiladas cool for at least 5 minutes before eating. Your email address will not be published. About 3-4 minutes. Place the tortillas in a stack on a plate and cover with a damp paper towel. I recommend a red enchilada sauce for this recipe. Toss it with the sauce and continue with the recipe as directed! Cover the center of the enchiladas with the remaining 1 cup of enchilada sauce, and top with remaining cheese. « Homemade Enchilada Sauce with Chipotle Peppers. Spoon remaining sauce over enchiladas. Thanks for the yummy recipe! Season with salt and pepper. ALL RIGHTS RESERVED Fold sides over filling and … Freezer Preparation: Label your foil with the cooking directions, Thaw 24 hours, bake covered 350 for 30 minutes or until hot. Cook, stirring occasionally, until corn is tender, about 5 minutes (if mixture is sticking to pan, stir in a bit of water). It’s easy to assemble these inexpensive enchiladas ahead of time for a make-ahead meal that you can stash in your refrigerator or in your freezer. Easy peasy. DIVINE THEME ON GENESIS FRAMEWORK, 5-Ingredient Peanut Butter Cookies {Gluten-Free} ». Or shredded rotisserie chicken, for that matter. Place some bean mixture and corn in the center of tortilla, roll up and place into the prepared baking dish, seam-side down. They’re also easier to handle straight out of the bag, but you usually have to toast corn tortillas to make them more manageable. Mix in corn, black beans, salsa and lime juice. Spoon sauce over tortillas; sprinkle with Cheddar cheese. About 10 minutes. cilantro, red onion, sour cream, avocado, etc. Spray a 9×13 inch baking pan. To Make The Enchilada Filling: Place a medium skillet over medium heat with a drizzle of oil. Build your enchiladas and place in a pan with sauce. Add 1/4 cup of the enchilada sauce to the turkey mixture and stir together. Add the scallions, corn, olives and green chilies. Spray a 9×13 inch baking pan. Roll up; place seam side down in baking dish. Spoon into the corn tortillas. Using a fork, gently smash beans with the cheese and spices until chunky and incorporated (you want to keep some of the beans whole). Remove from heat and set sauce aside for now. Remove from heat. Published November 6, 2019. Use quality tortillas. Sprinkle with pemaining 1 cup of cheese. Mix together tomato sauce, garlic, chili powder and cumin; set aside. Chop any veggies you have leftover and keep them in the fridge until you are ready to make the enchiladas. Vegan black bean enchiladas packed with veggies and an incredible flavor. Or, you could make this turkey salad with cranberries and walnuts or this leftover turkey soup with black beans and corn with leftover Thanksgiving turkey.
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