Description
These Lazy Enchiladas are the perfect solution for busy weeknights, combining ease and deliciousness in one dish.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 2 cups shredded cheese
- 1 package tortillas
- 1 jar enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and add black beans, corn, cumin, and chili powder. Stir well and cook for 5 minutes.
- Spread some enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the bean mixture and a sprinkle of cheese, then roll them up and place them seam-side down in the dish.
- Cover the enchiladas with the remaining enchilada sauce and sprinkle with remaining cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Feel free to add any leftover vegetables or proteins you have on hand for a heartier meal.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg