30 minsDinner

Quick black bean and corn enchiladas

Makes: four servings
Makes: four servings


  • ½ yellow onion
  • 2 tbsp olive oil
  • 1 cup canned black beans
  • 1 cup frozen corn
  • 4 cups spinach
  • ¼ cup chopped green chile
  • 2 cups enchilada sauce
  • 8 corn tortillas - 6" sizes
  • 2 cups shredded italian cheese blend
  • ½ lime


  1. Preheat oven to 350 degrees F. Dice onion.

  2. Heat olive oil in a skillet at medium-high heat. Add black beans, corn, spinach, chopped green chile, and onion; cook 5 minutes or until warm, stirring occasionally.

  3. Heat enchilada sauce in medium saucepan for 5 minutes over medium.

  4. Spoon bean mixture down the center of each of the corn tortillas; sprinkle half the cheese on top. Roll corn tortillas and place side-by-side in a small baking dish.

  5. Pour enchilada sauce over tortillas. Bake 5 minutes at 350 degrees F.

  6. Remove pan from oven; sprinkle remaining cheese over the top. Bake 2 more minutes.

  7. Garnish with a squeeze of lime.