Bean Cheese And Corn Enchiladas Recipe

These cheesy, delicious bean and corn enchiladas are a fiesta for your taste buds! A little messy to assemble, but totally worth the effort. Make ahead for a stress-free weeknight meal or game day snack. These enchiladas are even better the next day! Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 35 mins
Calories 303.6 kcal
Protein 31g
Rating 5.0 (2 Reviews)
Bean Cheese And Corn Enchiladas 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean Cheese And Corn Enchiladas

  • 8 Soft Taco Size Flour Tortillas
  • 1 (10 ounce) can Enchilada Sauce
  • 1 (15 ounce) can Refried Beans (drained and rinsed)
  • 1 cup frozen Corn (thawed)
  • 1 cup shredded Monterey Jack Cheese, divided
  • Diced Green Chilis
  • 1 teaspoon Chili Powder (optional)

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How to Make Bean Cheese And Corn Enchiladas

  1. Preheat oven to 350°F (175°C). Lightly coat a 9x9 inch baking dish with 1/2 cup enchilada sauce.
  2. In a separate bowl, gently mix together 1 (15 ounce) can of beans (drained and rinsed), 1 cup frozen corn (thawed), and 1/2 cup shredded cheese
  3. Spread approximately 1/4 cup of the bean mixture onto each tortilla
  4. Brush both sides of each tortilla with enchilada sauce.
  5. Place filled tortillas in the prepared baking dish.
  6. Top each enchilada with 1/4 cup shredded cheese and 1 teaspoon of chili powder (optional).
  7. Pour remaining enchilada sauce (approximately 1/2 cup) over the enchiladas.
  8. Sprinkle remaining cheese and chili powder over the top.
  9. Bake for 20-25 minutes, or until cheese is melted and bubbly.
  10. Let cool slightly before cutting in half.
  11. Serve with Spanish rice and/or your favorite cucumber salad (recipe not included).

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

8g

Fat

39g

Carbs

9g