FORK IN THE KITCHEN
VEGETARIAN DOUBLE BEAN AND CORN ENCHILADAS
These vegetarian enchiladas are super flavorful with loads of texture from both pinto and black beans and corn. You'll love how flavorful they are - especially if you use homemade sauce!
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These are the best enchiladas I have ever made.
-Lesa
⭐⭐⭐⭐⭐
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INGREDIENTS
- Enchilada Sauce
- Yellow Onion
- Garlic
- Diced Green Chiles
- Pinto Beans
- Black Beans
- Corn (frozen or fresh)
- Monterey Jack cheese
- Sharp Cheddar cheese
- Corn Tortillas
- Toppings, as desired
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Want to make this recipe extra homemade?
Make homemade enchilada sauce! It comes together quickly and is so flavorful!
Enchilada Sauce Recipe
1
Saute sliced yellow onion in olive oil.
2
Add garlic and diced green chiles.
3
Add pinto beans - half of them mashed for texture - and black beans.
4
Stir in shredded cheeses and set the filling aside.
5
Then, lightly fry the corn tortillas to prevent them from getting soggy.
6
Dip the tortillas in enchilada sauce, and filling, roll, and place seam-side down in a baking dish with sauce. Bake.
7
Bake until bubbly and cheese is melted, about 20-25 minutes.
8
Enjoy with garnishes like avocado, sour cream, tomatoes, and jalapenos.
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RECIPE HERE
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