Cooking at Home - Enchilada Bake

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Published Saturday, September 19, 2020

  • Makes: 8 servings

Black beans mixed with cumin, onion, and garlic make the base for these vegetable enchiladas. Bake them in the oven and top them with cheese for a satisfying meal.


  • 1 tablespoon oil
  • 1 onion (medium, chopped)
  • 3 garlic (cloves, minced)
  • 2 cups black beans (cooked)
  • 1/2 can kernel corn (15.2 ounces, drained and rinsed)
  • 1 teaspoon cumin
  • 2 cups prepared salsa (divided)
  • 8 corn tortillas
  • 1/2 cup Monterey Jack cheese (shredded)


  1. In a large skillet heat oil over medium-high heat; saute onion and
    garlic 2-3 minutes.
  2. Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
  3. Spoon 1/3 cup filling onto each tortilla; roll up.
  4. Spoon 1/2 cup salsa into 11 x 7 x 2-inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
  5. Cover and bake in 350o degree oven for 15 to 20 minutes.
  6. Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted.

Source: Washington State WIC Program, The Bold and Beautiful Book of Bean Recipes

Nutrition Information

Serving Size: 1 enchilada (253g)



Total Calories


Total Fat

5 g

Saturated Fat

2 g


6 mg


455 mg


30 g

Dietary Fiber

7 g

Total Sugars

3 g

Added Sugars included

0 g


8 g

Vitamin D

0 mcg


111 mg


2 mg


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