Corn, Black Bean and Bell Pepper Enchiladas

Prep Time
Cook Time
  • Ingredients & Instructions



  • 4

    Mission Organics Flour Tortillas
  • 10

    tomatillos, husked and washed
  • 1

    garlic clove, whole
  • 3

    tbsp onion, chopped
  • 1

    tsp jalapeño, seeded and chopped
  • 1

    tbsp cilantro leaves
  • ¼

    cup organic vegetable broth
  • 1

    tbsp olive oil
  • 2

    tbsp red onion, sliced
  • 1

    tsp garlic, chopped
  • ¼

    tsp salt
  • ½

    cup corn kernels
  • ½

    cup canned black beans, drained and rinsed
  • ¼

    cup cotija cheese
  • sour cream and napa cabbage (optional)


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  • Step 1

    Prepare tomatillo salsa by placing tomatillos, garlic, onion, jalapeño, cilantro, and vegetable broth in a blender or food processor. Blend until smooth. Transfer to saucepan and add 1 tablespoon olive oil. Cook until tomatillo sauce changes color to olive green about 5 to 6 minutes.

  • Step 2

    Preheat oven to 350°F.

  • Step 3

    Heat oil in medium non-stick skillet over medium high heat. Add red onions and garlic and cook for 1 to 2 minutes until lightly brown. Add corn kernels, black beans and salt. Stir frequently until cooked evenly. Remove from heat.

  • Step 4

    Warm tortillas for 10 to 15 seconds on each side on an ungreased pan.

  • Step 5

    Place corn/bean mixture evenly along center of each tortilla and fold. Place in oven safe platter seam side down. Top enchiladas with salsa and cotija cheese. Bake for 8 to 10 minutes. Serve with shredded napa cabbage and sour cream.

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