these easy enchiladas are packed with protein & fiber, come together quickly and are also budget-friendly! you’ll need just 6 ingredients and 20 minutes to have these on the table!
So as promised, I’m going to make an effort to share my budget friendly meal recipes from week to week!
Last week definitely had an Italian theme going with all the pasta and cheese creations I came up with so this week I decided to go Mexican!
I’ve made these double bean and corn enchiladas once before and they came out just as good this second time around so I figured it’s definitely a recipe worth sharing with you all. They’re wholly satisfying so not even the heavy meat-eaters in your house will complain.
And the absolute best part is that they take less than 30 minutes to pull together, are completely budget-friendly and really are so delicious!
They’re also easily translated to feed an entire family or just one person with 2 or 3 meals as leftovers given that they keep pretty well for several days when stored in an air-tight container in the fridge. I’m sure they would also keep well if frozen – then you could have them on hand for busy days months down the road!
easy double bean and corn enchiladas
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 enchiladas 1x
- Category: dinner
Description
these easy enchiladas are packed with protein & fiber, come together quickly and are also budget-friendly! you’ll need just 6 ingredients and 20 minutes to have these on the table!
Ingredients
- 1 pack of whole wheat, corn or flour tortillas (I used whole wheat)
- 1 can of no-salt-added corn, drained (can also use fresh or frozen)
- 1 can of reduced sodium black beans, drained & rinsed
- 1 can of reduced sodium dark red kidney beans, drained & rinsed
- 1 can or bag of enchilada sauce
- 2 cups colby jack or sharp cheddar cheese, shredded (don’t buy pre-shredded, the anti-caking ingredients put in those cheeses mess with the melt)
- optional: box of quick-cooking brown rice, avocado, salsa, fresh chopped cilantro and plain greek yogurt
Instructions
- preheat oven to 400 degrees F and spray a 9×13 inch baking dish with cooking spray. set aside.
- in a large mixing bowl, combine beans and corn, 1/4 cup of the enchilada sauce and a handful of the shredded cheese. toss to combine.
- take one tortilla at a time and using a spoon, fill one end of the tortilla with about 1/4 cup or so of the corn/bean mixture. carefully roll the tortilla up and place it seam down in a 9×13 baking pan. repeat until you’ve used all your tortillas or have run out of room in the pan.*
- once all filled and rolled tortillas are in the pan, pour enchilada sauce evenly over the rolled tortillas and then top with remaining cheese.
- bake at 400 degrees F for about 10-15 minutes or until cheese begins to bubble.
- optional: top with freshly chopped cilantro before serving
Notes
If have left over bean/corn mixture, you can make additional enchiladas and freeze in an airtight container for up to 2 months. You can also place in an airtight container in the fridge and serve over extra brown rice for an enchilada burrito bowl.
Keywords: dinner, enchiladas, quick, easy, vegetarian
Related posts:
weeknight tofu veggie stir-fry 
weeknight veggie chili 
mediterranean orzo salad 
hearty italian vegetable soup 
white bean & veggie pesto pasta 
easy white bean panzanella salad 
easy spicy black bean burgers 
white bean farro salad 
sweet potato & black bean quinoa chili 
white bean strawberry feta spinach salad
Who doesn’t love Mexican? SO yum! That guac is a must add! Delicious
Oh definitely – Mexican food without guac is just not the same if you ask me! 🙂
Oh my, that looks delicious and it’s such a great idea to freeze leftovers. Seems like such a simple concept and yet I find myself not making certain recipes because I know I’ll have too much for one person.
Haha – I can understand that. I used to be the same way! But being in school and being super busy has really made me love leftovers…it’s so nice to have a healthy dish to just heat and eat!
I make a black bean taco filling that’s so simple, so good and good for you. All you do is simmer a can of drained/rinsed black beans in a can of veg. or chicken broth & a can of Rotel till most of the liquid is gone. Then food process it a bit to get a chunky filling. My Husband thinks it tastes like refried beans!
Awesome! I definitely want to give this a try – thank you for sharing!
Yum! I love the idea to boost the protein and fiber of these! I love Mexican food (especially since it’s so easily vegetarian) so I’m pinning this one right now!
Yay! Let me know what you think about it if you give it a try! It’s quickly becoming one of my absolute favorites 🙂
Cait, these look and sound SO good. I’m making Chipotle burrito bowls tonight (I could eat Mexican every week) and definitely love the sounds of this easy meal. I love 30 min or less meals for sure!!
I’m so glad you think so! I kind of made them up on a whim and am LOVING the recipe. Not only for it’s simplicity but also because it’s so delicious! Definitely give it a try sometime!
It’s been way too long since I’ve made enchiladas…changing that this week! Thank you!
You’re very welcome! Enjoy my friend 🙂
just made this same meal. SO DELICIOUS. thank you:)
Yay! So glad you liked it!