Aggie's Kitchen

Cheesy Black Bean and Corn Enchiladas

This post is sponsored by Bush’s Beans.

Cheesy Black Bean and Corn Enchiladas | #mexican #blackbeans #beans #meatless #vegetarian #recipe

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.

Bush's Black Beans

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.

Cheesy Black Bean and Corn Enchiladas | #mexican #blackbeans #beans #meatless #vegetarian #recipe

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!

Print Recipe

Cheesy Black Bean and Corn Enchiladas

Yield: 8 enchiladas


  • 8 flour tortillas
  • 2 cans Bush's Black Beans, drained and rinsed
  • 1 cup frozen corn, defrosted
  • 2 oz cheddar cheese, shredded
  • 4 oz monterey cheese, shredded and divided
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 2 cups enchilada sauce (I used this recipe)
  • 3 scallions, chopped


  1. Pre-heat oven to 375 degrees. Spray a glass baking dish with nonstick spray and set aside.
  2. 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).
  3. 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.
  4. 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.
  5. (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:

Chipotle Black Bean and Garden Vegetable Enchiladas

Cheese and Onion Enchiladas with Verde Sauce

Steak Fajita Enchiladas

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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43 comments on “Cheesy Black Bean and Corn Enchiladas”

  1. This combination of flavors sounds so good, Aggie! I love prepping meat and freezing for quick and easy meals too – in addition to chicken and beef, pulled pork is a good option!

  2. I bet you’ll be whipping up easy and delicious meals in your sleep 😉 This sounds absolutely perfect.

  3. I could eat these every day!!! Now if only my husband would – lol.

  4. Hellloooo, bookmarking for January!

  5. MAKING! These sounds awesome!

  6. This sounds so good, and for some reason, I’ve been craving enchiladas lately! Love your idea to freeze bags of pre-cooked ground meat. Thanks to my dad who likes to cook, I just pulled a meatloaf from the fridge to cook for tonight’s dinner 🙂

  7. Enchiladas are one of our favorite meals, and I love this version. It’s nice to have something that’s not weighed down with a bunch of meat in the summertime – and can be made with pantry staples to boot! Making these soon.

  8. I hadn’t thought of enchiladas in long time! I love enchiladas….especially with homemade sauce. You’ve inspired me to make a batch of sauce and freeze it. These look and sound incredible, and will definitely be pinning these. Thanks Aggie!!

  9. Enchiladas are my absolute favorite, I’ll have to make them this week!

  10. mmm mmm mm. I want these for dinner tonight ;). I’m not much for freezer meals either. I’d rather fully make something quick then defrost and re-heat. Bush’s beans rock!

  11. Do you deliver??!!! Holy deliciousness. I want to devour that entire plate!

  12. Aggie, love how simple this recipe is, perfect for a busy night or a lazy summer day!

  13. I am always looking for good weeknight meals that are healthy! I am putting this on the list!

  14. I swear I find myself roasting chicken every other day for a soup, salad, or casserole. Why don’t I make it ahead and freeze it? I DON’T KNOW *face palm* Love that idea and love these enchiladas!

  15. Enchiladas are so fabulous for a weeknight dinner – super fabulous and totally easy!!

  16. I love how EASY these are, Aggie! Can’t wait to try them soon!

  17. Love this, Aggie! The combo looks fantastic!!

  18. Great enchilada recipe! Thanks for sharing! 🙂

  19. Love freezing meals and can always use more recipe ideas. This recipe looks great! Adding it to the menu.

  20. Those look great and so easy to make, thank you for sharing.

  21. Nice post with such good tips for make-ahead meals. Love these ideas!

  22. Thanks for the make ahead meal inspiration. I need to start getting some things in the freezer to make my life easier during the week. These enchiladas are perfection!

  23. Beans are a nice change from meat.

  24. Looks delicious and easy!

  25. I LOVE enchiladas, and black beans are my favorite. Thanks for also sharing your homemade enchilada sauce recipe. I’ve been looking for one for a while since I’m never thrilled to buy the canned.

    Some great make-ahead ideas for you could be: lasagna, baked ziti and soups, stews or chili. They all freeze, defrost and re-heat very well.

  26. I love making enchiladas at home, and these look amazing!

  27. Yum!! I seriously love enchiladas 🙂 this looks amazing!

  28. Looks like a delicious, easy meal. Great idea to freeze the sauce so it’s ready to use. Thanks for the link love.

  29. Enchiladas always sound good and these look perfect!

  30. I love your idea for freezing batches of enchilada sauce, I need to do that! Now I’m hungry for your enchiladas for breakfast!

  31. It’s been way too long since I’ve had a good enchilada — yum!

  32. “In just a couple of months” = awww. I’m so excited for you! This looks like a perfect quick meal.

  33. made this tonight. really pleased with how it turned out. sweet onions in the filling are superb! thank you.

  34. I am a sucker for anything and everything rolled or wrapped in a tortilla and smothered in sauce! And these cheesy black bean enchiladas are calling my name!

  35. Wow, these were amazing! Thank you so much for such a delicious recipe! My family loved them and they were great leftover! Going to feature them and your blog on my little cooking blog this week!

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  40. Thanks for posting! I shared this in my July meal plan article.