Black bean and veggie enchiladas

  • Prep Time25 mins
  • Total Time25 mins
  • Makes4 to 6 servings
Black bean and veggie enchiladas

Photo: Erik Putz

De-stress your weeknights by stocking the freezer with this easy make-ahead Mexican favourite, which can be reheated in a pinch.


  • 540-mL can no-salt added black beans, drained and rinsed

  • 2 cups shredded cheddar cheese, divided

  • 1 cup frozen corn

  • 1 red bell pepper, diced

  • 1 tsp chili powder

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1/2 tsp garlic powder

  • 1/4 tsp salt

  • 10 small whole-wheat tortillas

  • 283g can red enchilada sauce


  • Line a 9 x 13-in. baking dish with 2 sheets of heavy-duty foil, leaving overhang on all sides. Spray bottom, sides and overhang with cooking spray and set aside.

  • Combine beans, 1 cup of the cheese, corn, pepper, chili powder, coriander, cumin, garlic powder and salt.

  • Lay tortillas out on work surface, then divide filling equally among tortillas, placing a line down the centre of each one. Roll each tortilla around the filling and place, seam-side down, in prepared pan.

Nutrition (per serving)

Protein 24g, Carbohydrates 56g, Fat 21g, Fibre 9g, Sodium 1198mg.

Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.

This article was originally published on Dec 13, 2018