Mexican-Style Black Bean and Corn Enchiladas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas rolled with spiced black beans and corn, topped with a tangy tomato sauce. This mexican-inspired vegetarian (vegetarian) ready in about 47 minutes pairs corn tortillas, black beans, corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

★ 4.5 (12 ratings) Prep: 25 min Cook: 22 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse 15 oz black beans. In a saucepan, combine beans, 1 cup corn, 1 tsp cumin, 1/2 tsp chili powder, and 1/2 cup vegetable broth. Simmer for 8 minutes until thickened, then remove from heat.
  2. Step 2: Warm 8 corn tortillas in a dry skillet for 15 seconds per side to make them pliable. Spoon 2 tbsp bean mixture onto each tortilla, roll tightly, and place seam-side down in a greased 9x13-inch baking dish.
  3. Step 3: Pour 2 cups tomato sauce evenly over rolled enchiladas. Bake at 375°F for 20 minutes until bubbly. Sprinkle with 1/4 cup chopped cilantro before serving.

Frequently asked questions

How long does Mexican-Style Black Bean and Corn Enchiladas take to make?

Total time is about 47 minutes (25 min prep + 22 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-Style Black Bean and Corn Enchiladas?

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 corn tortillas from drying out.

Can I substitute ingredients in Mexican-Style Black Bean and Corn Enchiladas?

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-Style Black Bean and Corn Enchiladas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Style Black Bean and Corn Enchiladas vegetarian?

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

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