Mexican Black Bean and Corn Enchiladas with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Mexican dish with black beans, corn, and enchilada sauce, topped with avocado for a creamy finish. This mexican-inspired vegetarian (gluten-free) ready in about 45 minutes pairs tortillas, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (8 ratings) Prep: 25 min Cook: 20 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 6 tortillas on a baking sheet and spread 1/4 cup enchilada sauce evenly over each using a spoon, leaving a 1-inch border around the edges. Tip: Use a pastry brush for even coverage to prevent the tortillas from becoming soggy.
  2. Step 2: Spoon 1/4 cup black beans onto each tortilla, followed by 2 tablespoons corn kernels and 1 tablespoon shredded cheddar cheese. Press down gently with the back of a spoon to compact the filling and prevent oozing.
  3. Step 3: Fold each tortilla into a half-moon shape, tucking the bottom edge under, then roll tightly to form a cylinder. Place seam-side down on the baking sheet.
  4. Step 4: Bake for 15-18 minutes, until the tortillas are golden brown and the cheese is melted and bubbly. Tip: Rotate the baking sheet halfway through baking for even browning.
  5. Step 5: While the enchiladas bake, slice 1 avocado into 1/4-inch-thick rounds. Arrange slices on top of each enchilada before serving, ensuring they are placed after baking to prevent browning. Tip: For a creamier texture, mash the avocado slightly before arranging.

Equipment for this recipe

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Frequently asked questions

How long does Mexican Black Bean and Corn Enchiladas with Avocado take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican Black Bean and Corn Enchiladas with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tortillas from drying out.

Can I substitute ingredients in Mexican Black Bean and Corn Enchiladas with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican Black Bean and Corn Enchiladas with Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mexican Black Bean and Corn Enchiladas with Avocado gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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