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Black Bean Enchilada Filling

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For filling:

  • 2 (14.5oz) cans black beans, drained and rinsed
  • 1 (14.5oz) can corn, drained (you could also use 12 ears of fresh corn)
  • 1/2 sweet onion, diced
  • 3 roma/plum tomatoes, seeded and diced
  • 1 can diced green chiles
  • 1 clove garlic, minced
  • 1/4c grated monterrey jack cheese*
  • 1/2c salsa
  • juice and zest of 1-2 limes
  • 1/4c chopped cilantro
  • 1/2tsp pepper

For enchiladas:

  • 810 medium flour tortillas*
  • 1c grated monterrey jack cheese (or more, to taste)*
  • 1 recipe red enchilada sauce (or one large can)*


  1. In a large bowl, combine black beans, corn, onion, tomato, chiles, garlic, and cheese. Stir in 1/2c salsa, juice of 2 limes, and cilantro and pepper to taste. Taste mixture and season with additional pepper or more salsa as needed.
  2. To make enchiladas, spray a 9×13″ baking dish with cooking spray. Scoop 1/2-3/4c filling into the center of each tortilla and roll up, folding in each end as shown. Form a single layer in baking dish. Cover with enchilada sauce and sprinkle with cheese.
  3. Bake at 350 for about 30 minutes, or until bubbly.


*Gluten & Dairy free notes: For gluten free, use brown rice tortillas and be sure your enchilada sauce is gluten free (La Victoria brand is). For dairy free, just skip the cheese. They’re delicious even without it!