Black Bean and Corn Enchiladas with Avocado Crema
Black Bean and Corn Enchiladas with Avocado Crema
Ingredients
For the Enchilada Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, small diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 15 ounce black beans, can, rinsed and drained
- 1 1/2 cups corn, frozen, thawed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
For the Enchilada Sauce
- 19 ounces red enchilada sauce, can
- 1/4 cup vegetable broth, as needed, for thinning
For the Avocado Crema
- 2 ripe avocados, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For Assembly
- 12 corn tortillas
- 2 tablespoons vegetable oil, for softening tortillas
- 1/2 cup Monterey Jack cheese, shredded, for topping
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min
- 3
Stir in the rinsed and drained black beans, thawed corn, chili powder, ground cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Remove the skillet from the heat.
⏱️ 5 min
- 4
Stir 1 cup of shredded Monterey Jack cheese, 1/4 cup of chopped fresh cilantro, and 1 tablespoon of lime juice into the filling mixture.
⏱️ 2 min
- 5
Prepare the tortillas: Heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Briefly dip each corn tortilla in the hot oil for about 10-15 seconds per side to soften, then transfer to a plate lined with paper towels. (Alternatively, wrap tortillas in damp paper towels and microwave for 30-60 seconds until pliable).
⏱️ 5 min
- 6
Spread about 1/2 cup of the red enchilada sauce on the bottom of the prepared baking dish. Spoon about 1/4 to 1/3 cup of the black bean and corn filling down the center of each softened tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 7 min
- 7
Pour the remaining enchilada sauce evenly over the rolled enchiladas. If the sauce is too thick, you can thin it slightly with 1/4 cup of vegetable broth. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375
- 9
While the enchiladas are baking, prepare the avocado crema: Combine the pitted and scooped avocados, sour cream, 2 tablespoons of lime juice, 1/4 cup of chopped fresh cilantro, garlic powder, and 1/4 teaspoon of salt in a food processor or blender. Process until smooth and creamy.
⏱️ 5 min
- 10
Let the enchiladas rest for 5 minutes before serving. Garnish with additional fresh cilantro, if desired, and a generous dollop of avocado crema on top of each serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean and Corn Enchiladas with Avocado Crema
Ingredients
For the Enchilada Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, small diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 15 ounce black beans, can, rinsed and drained
- 1 1/2 cups corn, frozen, thawed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
For the Enchilada Sauce
- 19 ounces red enchilada sauce, can
- 1/4 cup vegetable broth, as needed, for thinning
For the Avocado Crema
- 2 ripe avocados, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For Assembly
- 12 corn tortillas
- 2 tablespoons vegetable oil, for softening tortillas
- 1/2 cup Monterey Jack cheese, shredded, for topping
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min - 3
Stir in the rinsed and drained black beans, thawed corn, chili powder, ground cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Remove the skillet from the heat.
⏱️ 5 min - 4
Stir 1 cup of shredded Monterey Jack cheese, 1/4 cup of chopped fresh cilantro, and 1 tablespoon of lime juice into the filling mixture.
⏱️ 2 min - 5
Prepare the tortillas: Heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Briefly dip each corn tortilla in the hot oil for about 10-15 seconds per side to soften, then transfer to a plate lined with paper towels. (Alternatively, wrap tortillas in damp paper towels and microwave for 30-60 seconds until pliable).
⏱️ 5 min - 6
Spread about 1/2 cup of the red enchilada sauce on the bottom of the prepared baking dish. Spoon about 1/4 to 1/3 cup of the black bean and corn filling down the center of each softened tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 7 min - 7
Pour the remaining enchilada sauce evenly over the rolled enchiladas. If the sauce is too thick, you can thin it slightly with 1/4 cup of vegetable broth. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375 - 9
While the enchiladas are baking, prepare the avocado crema: Combine the pitted and scooped avocados, sour cream, 2 tablespoons of lime juice, 1/4 cup of chopped fresh cilantro, garlic powder, and 1/4 teaspoon of salt in a food processor or blender. Process until smooth and creamy.
⏱️ 5 min - 10
Let the enchiladas rest for 5 minutes before serving. Garnish with additional fresh cilantro, if desired, and a generous dollop of avocado crema on top of each serving.
⏱️ 5 min