Home Chef Black Bean Enchiladas

Craving something spicy? This vegetarian enchilada from Home Chef, tightly packed with jalapeño and poblano peppers, black beans, corn and cheese, will hit the spot.


Ingredients

  • 1⁄2 can (7.5 oz) black beans, drained and rinsed
  • 1 jalapeño pepper, minced, divided
  • 1⁄2 cup red enchilada sauce, divided
  • 1 red onion, diced
  • 1 poblano pepper, diced
  • 2⁄3 cup corn kernels
  • 2 teaspoons taco seasoning
  • 6 small flour tortillas
  • 1⁄4 cup shredded cheese
  • 1⁄4 cup sour cream
  • 1 teaspoon olive oil
  • Salt, to taste

Directions

  • Preheat oven to 375°F. Coat casserole dish with cooking spray.
  • In a medium non-stick pan over medium-high heat, heat olive oil. Add onion, poblano pepper (to taste) and jalapeño (to taste). Cook, stirring occasionally, until onions are translucent, about 2-3 minutes.
  • Add corn, half of the black beans, taco seasoning and a pinch of salt. Cook and continue to stir occasionally for about 2-3 minutes. Remove from burner and cool for 3-5 minutes. Coat bottom of casserole dish with ¼ cup enchilada sauce.
  • Add ⅓ cup onion-pepper mixture to each tortilla, being careful not to overfill. Roll tortillas tightly and place seam-side down in casserole dish. Top tortillas with any leftover filling, pour over remaining ¼ cup enchilada sauce and top with cheese.
  • Spray a sheet of foil with cooking spray and place over casserole dish. Tightly seal and bake 15 minutes. Remove foil and bake 7-9 more minutes until cheese is bubbly. Serve, garnished with remaining jalapeño and sour cream.