Smoky Maple-Glazed Black Bean Enchiladas
Hearty, plant-powered enchiladas with a sweet-spicy maple glaze and zesty avocado crema, perfect for weeknight dinners. This mexican-inspired mexican (gluten-free, high-protein) ready in about 50 minutes pairs (15 oz), rinsed and drained black beans, frozen, thawed corn kernels, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 can (15 oz), rinsed and drained black beans
- 1/2 cup frozen, thawed corn kernels
- 1/2 cup diced tomatoes
- 3 tbsp chopped cilantro
- 1/4 cup chicken broth
- 2 tbsp maple syrup
- 1 tsp smoked paprika
- 8 corn tortillas
- 1 large, pitted avocado
- 1 tbsp lime juice
- 1/2 cup avocado crema
Instructions
- Step 1: Preheat oven to 375°F. In a bowl, combine 1 can rinsed black beans, 1/2 cup thawed corn kernels, 1/2 cup diced tomatoes, 3 tbsp chopped cilantro, 1/4 cup chicken broth, 2 tbsp maple syrup, and 1 tsp smoked paprika. Mix until evenly distributed.
- Step 2: Spread 1/4 cup of the bean mixture along the center of each corn tortilla, leaving 1 inch border. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
- Step 3: Pour 1/2 cup avocado crema over the rolled enchiladas, then sprinkle with 1/4 cup additional corn kernels. Bake uncovered for 25 minutes until golden and bubbly.
- Step 4: While baking, mash 1 large pitted avocado with 1 tbsp lime juice to create a smooth crema. Drizzle over baked enchiladas before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Maple-Glazed Black Bean Enchiladas take to make?
Total time is about 50 minutes (25 min prep + 25 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 Smoky Maple-Glazed Black Bean 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 frozen, thawed corn kernels from drying out.
Can I substitute ingredients in Smoky Maple-Glazed Black Bean 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 Smoky Maple-Glazed Black Bean Enchiladas 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 Smoky Maple-Glazed Black Bean Enchiladas gluten-free?
Yes — this recipe is tagged gluten-free, high-protein, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
