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Christmas Enchiladas

Christmas Enchiladas

Bright festive enchiladas filled with beans, corn, and spices, topped with melty cheese and served with avocado and lime wedges.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: dinner
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Sauce
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground black pepper to taste
  • 15 ounce can tomato sauce
  • 1 cup vegetable broth low sodium
Filling
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can corn drained
  • 1 medium red bell pepper diced
  • 1 cup fresh cilantro chopped
  • 2 cups shredded cheddar cheese
Assembly & Topping
  • 12 corn tortillas
  • 1 avocado diced, for serving
  • lime wedges for serving

Method
 

Sauce
  1. Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Heat olive oil in a skillet over medium heat until shimmering. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
  3. Stir in chili powder, ground cumin, salt, and pepper. Toast spices for 1 minute. Add tomato sauce and vegetable broth, bring to a simmer, and cook until slightly thickened, about 3 minutes.
Filling
  1. Remove sauce from heat and stir in black beans, corn, diced bell pepper, and chopped cilantro until well combined.
Assembly & Baking
  1. Pour half of the sauce into the prepared baking dish. Dip each tortilla briefly in the remaining sauce, fill with the bean mixture and a sprinkle of cheese, then roll and place seam-side down in the dish.
  2. Pour the remaining sauce over the rolled tortillas and top with the remaining shredded cheese.
  3. Bake in the preheated oven until cheese is melted and bubbly, 15 to 20 minutes. Let the enchiladas rest for 5 minutes before serving.
  4. Garnish with diced avocado and lime wedges.

Notes

Testing Note (Prep): I learned that dipping tortillas briefly and patting off excess moisture prevents tearing and ensures a smooth roll.
Testing Note (Cooking): Extending the simmer by a couple of minutes deepened the sauce’s flavor and helped it cling to every bite.
Testing Note (Storage): Stored leftovers in an airtight container for up to 3 days; they reheat beautifully or freeze for up to 2 months.