Authentic Asian Sauces
Black Bean Enchiladas
What You Will Need
Ingredients
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (12 oz.) bag frozen corn
- 2 tsp. Lee Kum Kee Minced Garlic
- 3 stalks green onion, sliced (+extra for garnish)
- 8 oz. shredded pepper jack cheese
- 2 ½ cups enchilada sauce
- 14-18 pcs. small flour tortillas
- 4 oz. shredded sharp cheddar cheese
- crumbled cotija cheese, for topping
- diced tomatoes, for topping
- cilantro leaves, for garnish
Seasoning
- 1 tsp. cumin
- ½ tsp. chili powder
- 1 ½ tsp. Lee Kum Kee Sriracha Chili Sauce
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 400˚F.
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In a large bowl, combine the black beans, corn, Lee Kum Kee Minced Garlic, cumin, chili powder, green onion, pepper jack cheese, and Lee Kum Kee Sriracha Chili Sauce. Mix until well combined. Season with salt and pepper to taste.
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Spread 1 cup of the enchilada sauce into the bottom of a baking dish.
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Fill each tortilla with ⅓ cup of the corn and bean mix. Roll the tortilla up then place it seam side down into the baking dish. Repeat with the remaining tortillas and filling.
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Pour the remaining enchilada sauce on top of the enchiladas. Top them with the shredded sharp cheddar cheese. Bake it in the oven for about 20 minutes until the cheese is melted and bubbly. Remove the enchiladas from the oven.
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Top with crumbled cotija cheese, diced tomatoes, sliced green onions, and cilantro leaves. Enjoy!
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