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Black Bean and Corn Enchiladas

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Black Bean and Corn Enchiladas

2.34 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Black Bean and Corn Enchiladas
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 454kcal


  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 medium bell pepper, red
  • 1 clove garlic
  • 1 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 15 ounce black beans, canned
  • 1 cup corn, frozen
  • 1/3 cup salsa
  • 1/4 cup sour cream
  • 1/8 teaspoon salt
  • 2 cup enchilada sauce
  • 6 medium tortilla, whole wheat
  • 2/3 cup cheddar cheese, shredded


  • 1/3 cup salsa
  • 1/4 cup sour cream
  • 1 medium avocado

Serve With

  • 2 cup grapes


  • Preheat oven to 350° F. Heat oil in a large sauté pan or skillet.
  • Dice onion and pepper; add to hot skillet and cook for 1-2 minutes. Mince garlic and add to skillet, along with cumin and oregano; continue cooking until onions and peppers are soft.
  • Drain and rinse can of black beans; add about 1/2 to the skillet.
  • Mash the remaining beans with a potato masher or the back of a fork, then add to the skillet as well, along with corn and 1/3 cup salsa. Cook until heated through.
  • Stir in 1/4 cup sour cream and salt to taste (if desired).
  • Spread about 1/2 cup of the enchilada sauce over the bottom of a baking dish.
  • Lay out tortillas one at a time on top of sauce. Spoon the vegetable mixture evenly into the center of each tortilla, then roll up tightly leaving the ends open; place seam down in the pan.
  • Pour the remaining enchilada sauce over the enchiladas, using more or less according to preference.
  • Bake for 10 minutes, then sprinkle with shredded cheese and bake another 10 minutes until cheese is melted and bubbly.
  • Top with salsa, sour cream, and avocado slices; serve grapes on the side.
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Calories: 454kcal | Carbohydrates: 61g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 1530mg | Fiber: 16g | Sugar: 20g

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