Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Bean and Corn Enchiladas

March 22nd, 2010 · 13 Comments

Bean and Corn Enchiladas

Lately I have been on a trend of making my own breads, snacks, and now with this recipe I made my own tortillas for this enchilada recipe. Eventually when the jar of store bought mayonnaise runs out I will start making my own mayo in small 2-cup batches, besides saving a lot on the grocery bill, I also know what ingredients are in my preparations. No more partially hydrogenated fat for us! The pan of baked enchiladas shown on the left are some of the extra that did not fit in our other baking dish, these looked great on their own!

Currently about half-way through reading the book “Eat to Live” by Joel Fuhrman, M.D., and he has some startling medical breakthrough findings that are quite eye opening. And with our focus of going back to simpler, whole, and unprocessed foods, it makes sense to make from scratch whole grains and unadulterated foods from just about everything we are eating these days. More on ETL and Dr. Joel in another post!

2 Cups Pinto beans, cooked
1 ½ Cups Whole kernel corn, sweet white and yellow mixed
¼ Cup Onion, grated
4 Cloves Garlic, minced
1 ½ Cups Cheddar cheese, shredded
2 ½ Cups Enchilada sauce, divided
24 Each Corn tortillas (see recipe link below)
Cooking spray
Procedure Steps
1. Combine the pinto beans, corn, onion, and garlic in a bowl and then add ½ cup of the cheddar cheese and ¼ cup of the enchilada sauce, and stir well to combine.
2. Warm the fresh made tortillas and then spread about 2 tablespoons of the bean and corn mixture down the center of each tortilla, then roll then up and place them in a baking dish coated with cooking spray. Ensure that the seam side is down.
3. Once all the tortillas are stuffed, evenly pour the remaining enchilada sauce over the enchiladas and then sprinkle the remaining 1 cup of shredded cheddar cheese.
4. Cover the baking pan and bake for 30 minutes in the 375° F oven, or until bubbly. Serve three enchiladas per portion.

Corn Tortillas

I followed this recipe closely, and could not have written it better myself. At the time, I did not have a tortilla press and used the backside of a large sauté pan to press the masa dough balls into rough tortillas using plastic wrap. We bought a new tortilla press this past weekend at the Smithfield Outlets from Kitchen Connection, and I hope to get some use out of it soon. The corn tortilla recipe and the steps to making them is taken verbatim from the back of the MASECA corn masa mix bag. I doubled the recipe and had a few extra tortillas left over, in addition I wanted more than need for error or mistakes.

Corn Tortilla Recipe

This recipe is another from the Weight Watchers “Simple & Classic Home Cooking” and found on page 76 in the meatless main dishes. It has a nutritional value listed as 413 calories, 67.3 carbohydrates, 9.7g fat, 6.6g fiber, 18.5g protein, 19mg cholesterol, 721mg sodium, 416mg calcium.

Related Posts with Thumbnails

Tags: Entrees · Mexican · Recipes · Weight Watchers

13 responses so far ↓

  • 1 redkathy // Mar 22, 2010 at 11:27 am

    I have to make my own tortillas one of these days, you know how fond I am of Mexican food Ryan. Love the corn n bean combo. Your enchiladas are making me hungry!

  • 2 MaryMoh // Mar 22, 2010 at 11:56 am

    This looks very delicious. I love Mexican food. I guess it’s time to learn.

  • 3 Jessie // Mar 22, 2010 at 2:33 pm

    you know how much I love Mexican food, this is another winner 🙂

  • 4 Gera @ SweetsFoodsBlog // Mar 22, 2010 at 4:03 pm

    Bravo! I seriously doubt that there’s anything containing tortillas and enchilada sauce that I wouldn’t enjoy 🙂

    Have a great week,


  • 5 pegasuslegend // Mar 22, 2010 at 6:07 pm

    nice and simple to make the way I like it ~~

  • 6 Doc // Mar 22, 2010 at 7:16 pm

    Fantastic Chef-I wimped out and got a press:-(
    Your sauce recipe is up today-Thanks!
    It was ssooo goood on the fish!

  • 7 Greg // Mar 22, 2010 at 7:45 pm

    My mouth is watering, I have been in a Mexican mood lately.

  • 8 Luigi | // Mar 22, 2010 at 9:32 pm

    This recipe makes me want to have Mexican food right now. I love the combination of corn and bean. I can’t stop imagining how delicious this recipe is. Thanks.

  • 9 Sook @ My Fabulous Recipes // Mar 23, 2010 at 3:10 am

    What a lovely recipe! Love that it’s meatless!!

  • 10 bernie kasper // Mar 23, 2010 at 4:10 pm

    Another must try !!

  • 11 sweetlife // Mar 23, 2010 at 8:43 pm

    great dish…i love enchiladas


  • 12 denise @ quickies on the dinner table // Mar 25, 2010 at 7:39 am

    Wow! Looking at the picture, I didn’t think this was meatless! Then I read the recipe and was really surprised. This looks so hearty and good!

  • 13 Beth // Apr 1, 2010 at 11:24 am

    WOW now this makes me drool – lol