Cheesy Black Bean and Corn Enchiladas
This post is sponsored by Bush’s Beans.
In just a couple of months, I’m going to be counting on seriously quick and easy meals to put together for dinner. I’ve never been a big make-ahead-freezer-meal type of person, but lately I’ve been thinking of ways to get some shortcuts together for myself to keep in the freezer to make things a little easier for when the baby comes. One shortcut that has worked for me in the past – when I’ve taken the time to do it – is pre-cook ground seasoned ground beef or turkey for Mexican or Italian recipes. I cook up a big batch, seasoned up as I want, and once cooled, store enough in separate baggies (labeled!) for a couple of meals. I did the same with chicken a month ago, and I have to say, having a bag of already shredded chicken to throw into quesadillas or soup has come in really handy the last few weeks. I usually feel like doing this after a shopping trip to Costco since I can buy in bulk and boy does it feel good when I’m done.
Recently I froze up leftovers from a big batch of homemade enchilada sauce – same concept, I just portioned it out into meal sized containers to use for our next enchilada night. The rest of this enchilada dinner came together extremely easily since all the ingredients – like Bush’s Black Beans, tortillas and cheese – were ones I typically always have in the pantry or refrigerator. I kept these Cheesy Black Bean and Corn Enchiladas as a vegetarian recipe, but if you had some precooked shredded chicken or ground turkey in the freezer, that would be a great addition as well.
I would be happy to hear any make-ahead meal ideas or shortcuts you have – I need all the help I can get! Leave me a note in the comments!
In the meantime, enjoy this recipe for enchiladas for dinner. You can honestly never go wrong with black beans and cheese, these were a total hit and no one (my husband) missed the meat!
Cheesy Black Bean and Corn Enchiladas
Yield: 8 enchiladas
- Pre-heat oven to 375 degrees. Spray a glass baking dish with nonstick spray and set aside.
- In a large bowl, combine Bush's Black Beans, corn, 2 oz cheddar cheese, 2 oz monterey cheese, cumin and paprika. Using a fork, gently smash beans with the cheese and spices until chunky and incorporated (you want to keep some of the beans whole).
- Lay your tortilla flat on a cutting board or plate. Spoon about 2 heaping tablespoons of filling into each tortilla and tightly roll up. Carefully place into your baking dish. Repeat process with all tortillas.
- Pour enchilada sauce liberally over prepared enchiladas. Top with leftover shredded cheese and place into the oven. Bake for 25-30 minutes or until sauce is bubbly and cheese is melted.
- (You can prepare rolled enchiladas ahead of time, then add the sauce and cheese when you are ready to bake.)
I intended to add chopped sweet onion and cilantro to filling but forgot. Please add them for even more flavor!
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More enchilada recipes to add to your meal planning:
Peach Salsa Pork Enchiladas | Barbara Bakes
Honey Lime Chicken Enchiladas | Tidy Mom
Disclosure: I have a working relationship with Bush’s Beans and have been compensated to create and share recipes with you over the next year. These recipes are ones I would already cook up for myself and family and my opinions are always 100% my own.
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