Pantry Saver Bean and Tortilla Enchilada Bake

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 8 small tortillas
• 1 ½ cups shredded cheddar cheese
• 1 cup frozen corn
• 1 small onion, diced
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt to taste
• ½ cup sour cream
• ½ cup milk
• Fresh cilantro for garnish
• Optional: diced green chilies

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix black beans, corn, onion, cumin, chili powder, and salt.
3. 3 Spread a thin layer of enchilada sauce in a 9x13 inch baking dish.
4. 4 Dip each tortilla in enchilada sauce, then fill with the bean mixture and roll up.
5. 5 Arrange the rolled tortillas seam-side down in the dish.
6. 6 Pour remaining enchilada sauce over the top.
7. 7 In a separate bowl, mix sour cream and milk, then pour over the tortillas.
8. 8 Sprinkle with cheese and bake for 35 minutes.
9. 9 Garnish with cilantro before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet

Variations

• Add cooked chicken or ground beef for a heartier version.
• Swap cheddar for Monterey Jack or a Mexican blend cheese for a different flavor profile.

Substitutions

• If enchilada sauce is unavailable, substitute with a mix of tomato sauce and taco seasoning.
• Corn tortillas can be used in place of flour for a gluten-free option.

Pairings

• Mexican rice
• Refried beans
• Fresh fruit for dessert

Nutrition

Tips

• For extra spice, add diced green chilies to the bean mixture.
• Use leftover cooked beans for an even quicker prep.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a side of Mexican rice and a simple green salad.
• A squeeze of lime and a dollop of guacamole on top can elevate this dish.

FAQ