Cinco de Mayo is in TWO DAYS, people!
I’m always down for any excuse to eat Mexican food, and Cinco de Mayo is no exception. Bring it on guac, salsa, chips, queso, tacos, and all the Double Bean and Corn Enchiladas.
Oh, and margaritas. We can’t forget about the margaritas.
I was thinking about Mexican food the other day…haha, just so casually, as one does. I was brought back to my family’s younger, more unrefined days of eating. My mom would make “taco ring” – a base of canned croissants, filled with meat and cheese. We had it for dinner at least once a week.
Luckily, things have evolved. Obviously, enchiladas aren’t taco rings, and I’m in no way trying to make that connection. But rather, now weekly Mexican meals are complete with all natural ingredients, vegetarian fillings, and over-the-top flavor!
So let’s get to it!
Homemade Enchilada Sauce
You NEED homemade enchilada sauce in your life. No more canned sauce with a bland, overly-tomato flavor. No, no, no, my friends. We’re making an easy homemade enchilada sauce with dried chiles, onion, and spices.
No one likes a soggy enchilada, so I’ve done a lot of research about how to prevent those soggy tortilla messes. First key: CORN TORTILLAS! The second key: you need to fry them a little bit to create a layer that allows the sauce to bind to the tortilla without becoming soggy (science!). Note: do not fry to the point of crunchy, though.
So, our non-soggy corn tortillas are lightly coated in our homemade enchilada sauce and then filled with a totally delicious filling!
As the name suggests…double beans!
Black beans and pinto beans for protein, texture, and flavor! I like to mash about half of the pinto beans to change up the texture, too. They’re sautéed with onions, green chiles, garlic, corn, and a little extra cheese.
Rolled up in the tortilla, topped with more sauce, and cheese, our enchiladas are ready to bake. What’s better than a melty, cheesy topping on enchiladas? Absolutely nothing!
Now, go, pour yourself a margarita, and enjoy some Double Bean and Corn Enchiladas!
Double Bean and Corn Enchiladas
- 1 1/2 cups Red Enchilada Sauce
- 1-2 TBSP neutral oil plus more for tortillas
- 1/2 cup yellow onion thinly sliced
- 2 garlic cloves finely chopped
- 4 oz. diced green chiles
- 1 15. oz. can pinto beans drained and rinsed
- 1 15 oz. can black beans drained and rinsed
- 1 cup frozen or fresh corn kernels* see note
- Salt to taste
- 1 cup Monterey Jack cheese shredded
- 1 cup sharp cheddar cheese shredded
- 8 corn tortillas
- Sour Cream
- If making homemade red enchilada sauce, prepare it first.
- Preheat oven to 350°F. Heat oil in a skillet, cook sliced onions for 4-6 minutes until tender and slightly caramelized. Add garlic, and green chiles. Continue to cook for 2-3 minutes.
- Mash half of the pinto beans to add texture to them. Then add all the beans and corn to the skillet. Add a pinch of salt, and stir to combine. Stir in 1/4 cup of each of the cheeses. Remove from heat and set aside.
- Briefly pan-fry the tortillas to prevent them from getting soggy. Coat a new skillet in a thin layer of oil and heat over medium-high heat. Add tortillas, one at a time, and cook on each side for approximately 30 seconds until soft and pliable, but not crispy. Blot with a paper towel to soak up oil as needed. I let them drip off as I remove them, then pile between paper towels.
- Spread 1/2 cup of enchilada sauce on the bottom of a medium baking dish. Dip tortillas in 1/2 cup of sauce, wiping off excess. Fill centers of tortillas with the bean and corn mixture. Then, roll the tortilla around the filling from one side, continuing to roll until closed. Place the filled tortilla in the prepared baking dish, seam side down. Continue until all tortillas are used. Top the enchiladas with the remaining sauce and then spread the cheese evenly across the top. Bake for 20-25 minutes until cheese is melted and the edges are bubbly.
- Let sit 5-10 minutes before plating. Serve with garnishes as desired and enjoy!