Black Bean Enchiladas

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12 gluten-free tortillas (such as corn)
4 cups gluten-free enchilada sauce

15 oz can black beans, well drained
11 oz can yellow corn, well drained
4 oz can chopped olives
1 cup finely diced zucchini
2 Tbsp finely diced onion
2 Tbsp finely diced bell pepper
2 cloves garlic, pressed


  1. Combine sauce ingredient in a bowl; set aside. Combine filling ingredients in a bowl with 3/4 cup of the sauce; set aside.
  2. Spread 1/2 cup of sauce over the bottom of a 9”x13” baking dish.
  3. Spoon 3-4 Tbsp filling into a warmed tortilla; roll up tortilla and place in baking dish. Repeat with remaining tortillas.
  4. Pour remaining sauce over the tortillas in baking dish. Sprinkle with chives or soy cheese.
  5. Cover dish with foil and bake in preheated 350 F oven for 20 minutes.

Cool slightly before serving.

BEAN AND RICE FILLING: A different yummy can be made with 1 (15 oz) can refried beans, 1 ½ cups cooked brown rice, 1 cup corn, ½ cup diced onion.