RECIPE: Black Bean, Corn, Green Pepper, and Cheese Enchiladas Verde

14 Nov

Like lasagna, enchiladas are a meal I resort to often because it’s very easy, fun to change up, and tasty. Here’s my recipe for a version of enchiladas with black beans, corn, green peppers and cheese, but you can substitute it with pretty much anything you like.


The Chicago Foodie’s Easy Enchiladas:

  • Pack of corn tortillas (usually 12)
  • Enchilada sauce (store-bought, in this case I went with a verde, but you can get red or mole)
  • 2 onions, julienned
  • 1 green pepper, julienned
  • 1 can of black beans
  • 1 can of corn
  • 2-ish cups of reduce fat cheese (of course you can use any type you like)
  • Cumin powder to taste
  • Salt and pepper to taste
  1. Turn on the over to 350 degrees
  2. Spray a 9×13 (or so) baking dish with non-stick spray and ladle some of the enchilada sauce on the bottom
  3. In a frying pan, sautee the green peppers and onion until they’re soft and lightly browned
  4. Strain the can of beans and corn and add to the onion and pepper mix
  5. Add about a half a cup of the enchilada sauce
  6. Add salt, pepper and cumin to taste
  7. Warm the tortillas in the microwave for about 30 seconds
  8. Add the onion, pepper, bean and corn mix to each enchilada, then fold the tortilla over the filling
  9. Place the enchiladas in the pan with seam side down
  10. Once all are filled and in the pan, cook for 15 minutes with no sauce
  11. Take out after 15 minutes and cover with the sauce and put cheese on top
  12. Cook for additional 15 minutes
  13. (Note- the tortillas will get soggy on the bottom from the sauce, so just a heads up. They’re still deliciou though!)
  14. Serve with some rice, beans, a nice salad and enjoy!

One Response to “RECIPE: Black Bean, Corn, Green Pepper, and Cheese Enchiladas Verde”

  1. Chandra July 11, 2013 at 6:48 am #

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