My family loves my enchiladas.  The recipe is now done from memory but I originally used the Pioneer Woman’s recipe.  When you don’t have the time to make your own sauce, working with what you can buy in the store is really pretty darn good.  The key is to make a simple roux and add it to the sauce so you get a thicker consistency.

We had some leftover smoked chicken which the family loves in my enchiladas but I did not think there was enough for a dinner.   So I decided I wanted a vegetarian option.  I know I have seen black bean enchiladas in restaurants.  Mix in some grilled corn and a few sauteed vegetables including peppers and onions and a vegetarian option is born.

Black bean corn enchiladas 500 rot


  • 1 can of black beans
  • 4 ears of corn
  • 1/2 each red and green pepper
  • 1 yellow onion
  • 1 tsp each garlic powder, Hot Mexican Chili powder and Annatto
  • 2 tbsp canola oil, divided
  • 1 can of Enchilada sauce
  • 2 tbsp each butter and flour
  • 1 package of 8″ round tortillas
  • 1 cup of Mexican Cheese


In a saute pan, heat 1 tbsp of canola oil and add the onions and peppers.  Add the spices.  Cook until soft about 5 minutes.  At the same time, add your corn to the grill and char on all sides.  Take the corn off the grill and slice off the kernels, add to the saute pan.  Cook for one minute and drop in the black beans.

vegetables in pan 500

In one pan, pour in the enchiladas sauce and heat on medium.  In another pan, add the butter and flour and form the roux.  Once combined, add to the enchilada sauce.  To make the enchiladas, drop the tortilla into the sauce and fill with the black bean mixture.   You will want a couple of good spoonfuls.  Add a handful of the cheese and roll up.  Place into a baking dish.  Once you have rolled all the tortillas, cover with a generous amount more of the cheese.  Put in a 325 degree oven for 8 – 10 minutes.  Just long enough for the cheese to melt.  Enjoy!