Aggie's Kitchen

Cheesy Black Bean and Corn Enchiladas

This post is sponsored by Bush’s Beans.

Cheesy Black Bean and Corn Enchiladas | AggiesKitchen.com #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 | AggiesKitchen.com #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

Ingredients:

  • 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

Directions:

  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.)

Notes

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!

Follow Aggie’s Kitchen’s board Mexican Recipes {Fiesta Food!} on Pinterest.

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.

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!

Keep in Touch

Never miss a recipe! Subscribe to receive new post updates via email:

43 Responses to “Cheesy Black Bean and Corn Enchiladas”

  1. Tracey posted July 22, 2013 at 8:24 am

    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. Rachel @ Baked by Rachel posted July 22, 2013 at 8:25 am

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

  3. Liz @ The Lemon Bowl posted July 22, 2013 at 8:55 am

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

  4. Bev @ Bev Cooks posted July 22, 2013 at 9:40 am

    Hellloooo, bookmarking for January!

  5. Tieghan posted July 22, 2013 at 9:52 am

    MAKING! These sounds awesome!

  6. EA-The Spicy RD posted July 22, 2013 at 9:56 am

    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. Laura posted July 22, 2013 at 10:32 am

    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. Denise @ Creative Kitchen posted July 22, 2013 at 10:35 am

    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. TITLE Boxing Club Lee's Summit posted July 22, 2013 at 11:37 am

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

  10. Robyn Stone | Add a Pinch posted July 22, 2013 at 12:09 pm

    Looks amazing!!!

  11. Erica posted July 22, 2013 at 12:32 pm

    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!

  12. Lauren @ Climbing Grier Mountain posted July 22, 2013 at 12:35 pm

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

  13. Jeanette posted July 22, 2013 at 1:12 pm

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

  14. Julia posted July 22, 2013 at 1:53 pm

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

  15. Amy @Very Culinary posted July 22, 2013 at 2:56 pm

    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!

  16. Katrina @ Warm Vanilla Sugar posted July 22, 2013 at 3:34 pm

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

  17. Georgia @ The Comfort of Cooking posted July 22, 2013 at 4:43 pm

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

  18. JulieD posted July 22, 2013 at 9:31 pm

    Love this, Aggie! The combo looks fantastic!!

  19. Sommer @ ASpicyPerspective posted July 23, 2013 at 7:54 am

    Great enchilada recipe! Thanks for sharing! 🙂

  20. Sandy Coughlin posted July 23, 2013 at 9:30 am

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

  21. Attic Management Group posted July 23, 2013 at 11:51 am

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

  22. Dan from Platter Talk posted July 23, 2013 at 12:29 pm

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

  23. Valerie @ From Valerie's Kitchen posted July 23, 2013 at 12:34 pm

    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!

  24. Paula - bell'alimento posted July 23, 2013 at 1:04 pm

    These look so good Aggie!

  25. Insurance Partners of Kansas posted July 23, 2013 at 4:47 pm

    Beans are a nice change from meat.

  26. The TIL Show posted July 23, 2013 at 4:57 pm

    Looks delicious and easy!

  27. Flavia posted July 23, 2013 at 5:27 pm

    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.

  28. Angie posted July 23, 2013 at 5:40 pm

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

  29. Nutmeg Nanny posted July 23, 2013 at 8:24 pm

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

  30. Barbara @ Barbara Bakes posted July 23, 2013 at 11:01 pm

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

  31. Miss @ Miss in the Kitchen posted July 24, 2013 at 12:16 am

    Enchiladas always sound good and these look perfect!

  32. Brenda @ a farmgirl's dabbles posted July 24, 2013 at 9:17 am

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

  33. Tara @ Unsophisticook posted July 24, 2013 at 2:24 pm

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

  34. Shaina posted July 25, 2013 at 12:19 am

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

  35. ann posted July 25, 2013 at 7:29 pm

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

  36. Kelly Senyei | Just a Taste posted July 31, 2013 at 9:31 am

    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!

  37. Rebecca posted August 3, 2013 at 3:05 pm

    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!

    • Aggies Kitchen posted August 5, 2013 at 9:21 am

      Great! Thanks so much for the note and the feedback!

  38. Melissa French, The More With Less Mom posted July 11, 2014 at 8:01 pm

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

Trackbacks/Pingbacks

  1. Pingback: EN Japanese and Weekly Meal Plan Fun! | Eats by Shae

  2. Pingback: Oven Baked Black Bean and Cheese Quesadillas | Aggie's Kitchen

  3. Pingback: Cheesy Black Bean & Corn Enchiladas | My Bikram Yoga Life

  4. Pingback: July Real Food Monthly Meal Plan | More With Less Mom

Leave a Comment