Sweet Corn and Black Bean Enchiladas Recipe
Ingredients- 1 tablespoon vegetable oil
- 1/2 cup onion, chopped
- 1 cup fresh Florida sweet corn kernels
- 2 bell peppers, diced
- 1 teaspoon ground cumin
- 1 cup salsa
- 1 can low sodium black beans, rinsed and drained
- Kosher salt and freshly ground pepper
- 6-inch corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 8-ounce can enchilada sauce
- Preheat oven to 350°F.
- Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release ,cooking spray.
- Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and
- continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly. Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish.
- Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
- Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly.
- Serve with diced avocado, salsa and sour cream, if desired.
Tips: buying, prepping and cooking corn
- Buying Corn: Look for fresh sweet corn with the husk still attached. They should feel and look moist and plump, with the kernels inside fat and shiny.
- The silk of the corn should be a little sticky and should look glossy, stiff and moist.
- To shuck corn:Grasp the husks and pull down to expose the kernels. Continue until all the husks and silk-like hairs have been removed.
- To remove kernels: Hold corn cob upright by the tip, with the large end solidly down on the table. Take a small sharp knife and cut down, removing the corn kernels. Be careful not to cut too deep and remove parts of the cob.
