Black Bean Enchilada Filling, Dip or Salad

This filling is HEAVENLY. It was so good to eat just by the spoonful when I was tasting it. You could easily serve the filling with chips for a quick dip or serve it as a fresh salad, maybe with some diced avocado mixed in. It’s very versatile, and so incredibly delicious.

These would be even better with fresh grilled corn. You could certainly switch up other ingredients, adding in a jalapeno, bell peppers, spicier salsa, or green enchilada sauce if you want to play with the flavors. The recipe can also easily be cut in half if you’re only cooking for a few.

If you can’t bring yourself to omit meat from the meal, only add one can of beans and then add 3/4 lb of your favorite chicken, ground turkey or beef. But I really think you’ll appreciate trying these meatless. They are amazing. 

INGREDIENTS

For Filling:

• 2 (14.5oz) cans black beans, drained and rinsed
• 1 (14.5oz) can corn, drained (you could also use 1-2 ears of fresh corn)
• ½ sweet onion, diced (I prefer red onion)
• 3 roma/plum tomatoes, seeded and diced
• 1 can diced green chiles
• 1 clove garlic, minced
• ¼ cup grated monterey jack cheese*
• ½ cup salsa
• juice and zest of 1-2 limes
• ¼ cup chopped cilantro
• ½ tsp pepper

For Enchiladas:

• 8-10 medium flour, corn, sprouted grain or brown rice tortillas*
• 1 cup grated monterey jack cheese (or more, to taste)*
• 1 recipe red enchilada sauce (or one large can)*

INSTRUCTIONS

In a large bowl, combine black beans, corn, onion, tomato, chiles, garlic, and cheese. Stir in ½ cup salsa, juice of 2 limes, and cilantro and pepper to taste. Taste mixture and season with additional pepper or more salsa as needed.

To make enchiladas, spray a 9x13" baking dish with cooking spray. Scoop ½-3/4 cup filling into the center of each tortilla and roll up, folding in each end as shown. Form a single layer in baking dish. Cover with enchilada sauce and sprinkle with cheese.

Bake at 350 for about 30 minutes, or until bubbly.

NOTES

 *Gluten & Dairy free notes: For gluten free, use brown rice tortillas and be sure your enchilada sauce is gluten free (La Victoria brand is). For dairy free, just skip the cheese. They're delicious even without it!