Corn & Black Bean Enchiladas

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 6 servings




In large skillet, heat oil over medium heat; cook onion and sweet pepper, stirring, until softened, about 4 minutes. Add garlic, cumin, sweet and smoked paprika and hot pepper flakes; cook for 30 seconds. Season with salt and pepper. Mix in corn, black beans, salsa and lime juice. Cook, stirring occasionally, until corn is tender, about 5 minutes (if mixture is sticking to pan, stir in a bit of water). Remove from heat.


Mix together tomato sauce, garlic, chili powder and cumin; set aside.

Spread bean filling down along centre of each tortilla; roll up tortillas. Transfer to 11- x 7-inch baking dish. Spoon sauce over tortillas; sprinkle with Cheddar cheese. Cover and bake in 350°F oven until cheese is melted, about 15 minutes. Sprinkle with cilantro.

Nutritional facts PER SERVING: about

  • Iron 3.5 mg
  • Fibre 11 g
  • Sodium 900 mg
  • Sugars 8 g
  • Protein 15 g
  • Calories 350
  • Total fat 12 g
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 47 g
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Lunch & Dinner

Corn & Black Bean Enchiladas