Cheesy Black Bean and Corn Enchiladas with Avocado

These cheesy black bean and corn enchiladas are a crowd-pleasing vegetarian dinner that’s packed with flavor. Loaded with a savory filling of black beans, sweet corn and plenty of melted cheese, they’re rolled up in soft tortillas and baked until bubbly.

Top with slices of creamy avocado and a drizzle of hot sauce for an extra kick. This easy recipe is perfect for weeknight meals or casual gatherings.

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Ingredients

1 can black beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

1 cup corn kernels (fresh or frozen)View ingredient guideLike ingredientDislike ingredient

2 cups shredded Mexican blend cheeseView ingredient guideLike ingredientDislike ingredient

8 small flour tortillasView ingredient guideLike ingredientDislike ingredient

1 can (10 oz) enchilada sauceView ingredient guideLike ingredientDislike ingredient

1 avocado, slicedView ingredient guideLike ingredientDislike ingredient

Hot sauce (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine black beans, corn and 1 cup of shredded cheese.
3. Warm tortillas slightly to make them pliable. Spoon about 1/3 cup of the bean mixture onto each tortilla and roll tightly.
4. Spread a thin layer of enchilada sauce in a baking dish. Place rolled enchiladas seam-side down in the dish.
5. Pour remaining enchilada sauce over the enchiladas and top with remaining 1 cup cheese.
6. Bake for 20-25 minutes until cheese is melted and bubbly.
7. Let cool slightly, then top with avocado slices and optional hot sauce before serving.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but warm them first to prevent cracking. You may need to fry them lightly in oil for best results.

How do I make this recipe vegan?

Use vegan cheese and skip the sour cream topping. The avocado adds creaminess.

Can I prepare these enchiladas ahead of time?

Assemble them without baking, cover and refrigerate up to 24 hours. Add a few extra minutes to the bake time.