Sonoran Black Bean Corn Enchiladas Recipe

Dive into the vibrant flavors of the Sonoran Desert with these delicious vegetarian black bean and corn enchiladas! Made with mild white corn (minimizing potential GMO concerns), these enchiladas offer a customizable spice level to suit your preference. Easily adjust the heat with jalapenos or a spicier enchilada sauce. Perfect for a satisfying weeknight meal, this recipe is complete with fluffy Spanish rice and a crisp green salad. Enjoy the authentic taste of the Sonoran region, adapted for a vegetarian delight!

Prep Time 20 mins
Cook Time 60 mins
Calories 322.1 kcal
Protein 27g
Rating 4.3 (3 Reviews)
Sonoran Black Bean Corn Enchiladas 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sonoran Black Bean Corn Enchiladas

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How to Make Sonoran Black Bean Corn Enchiladas

  1. Preheat oven to 375°F (190°C).
  2. Prepare the filling: In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 2 cups cooked white corn, 1/2 cup chopped onion, 1/4 cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, salt and pepper to taste.
  3. Lightly grease a 9x13 inch baking dish.
  4. Warm 1 cup of your favorite enchilada sauce in a small saucepan.
  5. Spread a thin layer of enchilada sauce in the bottom of the baking dish.
  6. Fill each tortilla (about 12 corn tortillas, 6-inch) with approximately 1/4 cup of the black bean mixture.
  7. Roll up the tortillas and place them seam-down in the baking dish.
  8. Pour the remaining enchilada sauce over the enchiladas.
  9. Sprinkle with 1 cup of soy-based shredded cheese.
  10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  11. Top with your favorite soy-based sour cream and fresh cilantro before serving.
  12. Serve immediately with Spanish rice and a tossed green salad.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

11g

Fat

38g

Carbs

11g