Cheesy Pantry Enchiladas
These enchiladas are an easy pantry meal using frozen corn, black beans and rice. Add lots of cheese and you have a great make-ahead or last minute meal.
- 1 box Spanish or Mexican rice
- 1 18 oz can of black beans, drained and rinsed
- 1 cup frozen corn
- 1 tbsp olive oil, plus more for skillet
- 1/4 cup finely chopped red onion
- 1/2 a lime, juiced
- 1 tbsp chopped cilantro, plus more for garnish
- 1/2 tsp salt
- 350 ml jar enchilada or taco sauce
- 2 cup shredded montery jack cheese or cheddar
- 8 medium corn or wheat tortilla I have a great brand I get that is a combo of both.
Toppings and sides
- sour cream
- 1 avocado, sliced into chunk
- sliced radish
Follow package directions for making the rice and then set aside.
Preheat your oven to 400.
Over medium heat, warm a skillet. Add a drizzle of oil as well as your corn. Allow the kernels to brown; about 5 minutes, stirring a few times.
Add the kernels to a medium bowl, with your black beans and onion. Stir in oil, lime juice, cilantro and salt. Set aside.
Pour almost half the jar of enchilada sauce into a 11 x 13 inch casserole dish and create an even, thin layer covering the bottom of the dish. Take one tortilla and spread a tablespoon of rice, bean mixture and cheese along the centre. Roll the tortilla around the filling and place it seam side down in your casserole dish. Repeat process until you have used all your tortillas. Cover the rolls with remaining sauce and cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and return to the oven and bake another 10 minutes; or until cheese is melted and a light golden brown and sauce is bubbling. Remove from the oven and let rest for 5 minutes. Serve enchiladas with a sprinkle of freshly chopped cilantro, sour cream, chunks of avocado and slices of radish.