Black Bean and Corn Enchiladas




Growing up in a Latin home, I’m a huge enchilada fan. Between Denise’s outstanding version to follow and my pumpkin version last month, we got you covered for all those chilly nights this season. -Maggie

Busy weeknights call for simple meals, and the ever-easy-one-pot recipes are my favorite (like One Dish Eggplant Parmesan and Stuffed Butternut Squash). My work schedule has been insane this fall, so I have been falling back on comfort food in a big way; this recipe for Black Bean Corn Enchiladas is exactly that. In fact, it has quickly become a favorite in our kitchen. Loaded with yellow corn, black beans, a generous amount of cheese, and an incredible red enchilada sauce, it completely satisfies me. I think a good enchilada recipe is all the sauce and the cheese.

As in, the saucier and the cheesier the better.


This recipe totally changed mid-recipe development. I had big plans to toss in cubes of fall squash, a little-caramelized onions and even some fancy Mexican cheese. As I stirred the rich, chili-based sauce, it hit me: keep it simple and traditional. Changing gears, I grabbed some frozen corn to thaw, and a couple cans of black beans as I continued to stir my pot of sauce.

Let’s be honest, while the filling is important when making good enchiladas, it is about the sauce. My opinion is that the sauce needs to be rich, earthy, and slightly spicy; something memorable, begging to be savored in another bite or two. I use Ancho Chilies (dried Poblano peppers), as I like how they have a slightly sweet but smokey flavor. I also stir in some Guajillo pepper for the slight berry undertones, and a hint of spice adds welcome flavor and helps round out the recipe.

The sauce may seem like a long or daunting task, but it only takes me about 30 minutes from start to finish. The hardest part is stopping yourself from constantly tasting it. You need some for the Enchiladas!


Black Bean Corn Enchiladas

Serves: 4


For the Sauce
  • 2 ounces dried Ancho chili peppers
  • 1 1/2 cups warm water, for soaking the Ancho chili peppers
  • 3 large cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced
  • 3/4 teaspoon oregano, preferably Mexican
  • 1 1/2 tablespoons ground Guajillo chili pepper
  • 8 ounces tomato sauce
For the Enchiladas
  • 1 tablespoon olive oil, plus more for the baking dish
  • 2 small yellow onions, thinly sliced
  • 1 garlic clove, minced
  • 2 cups yellow corn, fresh or defrosted if frozen
  • 2 15 ounce cans black beans, drained
  • 1 tablespoon ground cumin
  • Sea salt, to taste
  • 16 flour tortillas
  • 3/4 pound Colby/cheddar cheese, grated
  • Sour cream, to serve
  • Cilantro, to serve


Make the Sauce
  1. Remove the stem and seeds of the Ancho chili peppers, then place them in a small bowl and cover with 1 1/2 cups warm water.
  2. Drain the Ancho chili peppers, reserving 1 cup of water.
  3. Add the ancho chilies, garlic cloves and 1/2 cup of the reserved water to a food processor. Pulse until smooth.
  4. In a large saucepan heat olive oil over medium heat, then add onion. Stir and cook until soft, about 2 minutes. Set aside.
  5. Pour mixture over the softened onion, and add the remaining 1/2 cup of water.
  6. Stir in the oregano, Guajillo chili pepper and the tomato sauce. Bring to a simmer over low heat, stir, and cook for 15 minutes.
Assemble the Dish
  1. Preheat the oven to 400°F.
  2. Pour olive oil into a frying pan, add the onion and garlic. Stir and cook over medium heat for 3 minutes.
  3. Place the onion and garlic mixture, corn, and black beans into a large mixing bowl. Stir in the cumin and salt, to taste.
  4. Lightly oil the bottom and sides of a baking dish, then pour a small amount of enchilada sauce on the bottom of the baking dish.
  5. Layer 4 tortillas onto the sauce. Top with a third of the corn and bean filling, then sprinkle cheese over the filling. Add another 4 tortillas, and continue the layering process. You will finish with a fourth layer of tortillas and a final spoonful of sauce on top.
  6. Bake in the oven for 15 minutes. Sprinkle the grated cheese on top, and bake for another 10 minutes, until the cheese is bubbly.
  7. Let set for 5 minutes before serving, and serve with sour cream and cilantro, if desired (highly recommended).
Photos styled and taken by Denise Woodward.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.