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!
Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!
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.
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!