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Prepared black bean enchilada recipe in a casserole dish, alongside toppings and the Lee Kum Kee sauces used in the dish.

Black Bean Enchilada Recipe

  • Difficulty Level: 2
  • Serves Serves: 7
  • Preparation

    15mins

  • Cooking

    20mins

Fusion Vegetable Appetizer Lunch Dinner Less Than 60 mins

Check out your new favorite weeknight meal, where a Tex-Mex classic meets Asian condiment convenience! This black bean enchilada recipe is hearty and flavorful, and it comes together with minimal fuss.

 

Dishes like these enchiladas are incredibly satisfying when you make them at home. And with its low-cost ingredients, this recipe offers an economical way to put a fresh and tasty meal on your table.

 

Why We Love It

While fresh toppings put the perfect finishing touch on this cheesy enchilada recipe, it’s the convenient, ready-made ingredients that make this so easy to put together. Pantry staples like Lee Kum Kee Minced Garlic and canned beans, plus frozen corn and pre-shredded cheese allow you to put this dish together in no time at all.

 

We also love that you can easily adjust the heat of this black bean enchilada recipe to suit you or your family’s tastes. Choose a prepared enchilada sauce that has the ideal level of bite, and add more or less chili powder and Lee Kum Kee Sriracha Chili Sauce to the seasoning to raise or lower the spiciness.

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

Garlic

Other Specialty Sauces

Minced Garlic
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)

How to make it

  1. Preheat the oven to 400˚F.
  2. 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.
  3. Spread 1 cup of the enchilada sauce into the bottom of a baking dish.
  4. Fill each tortilla with ⅓ cup of the corn and bean mix. Roll the tortilla up and then place it seam-side down into the baking dish. Repeat with the remaining tortillas and filling.
  5. Pour the remaining enchilada sauce on top of the enchiladas. Top them with the shredded sharp cheddar cheese. Bake in the oven for about 20 minutes until the cheese is melted and bubbly. Remove the enchiladas from the oven.
  6. Top the black bean enchiladas with crumbled cotija cheese, diced tomatoes, sliced green onions, and cilantro leaves. Enjoy!

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