These enchiladas are saucy, super flavorful and just overall, really delicious. We start with a homemade enchilada sauce that is very simple. It’s only two ingredients (besides water and salt) and you basically just throw everything in a blender. Next we mix up the filling which is on the lighter side, just spinach, black beans and greek yogurt with some spices. Then all that’s left is to pan-fry the tortillas in a little oil to make sure they hold together in the oven, roll the enchiladas, top with sauce and tons of cheese and bake until golden brown and bubbly. YUM.
I’m serving the enchiladas with some skillet Mexican street corn which is my version of a classic Mexican street food called Elotes. Elotes is grilled corn on the cob slathered in mayonnaise, lime juice, cheese, chili powder and cilantro. I’m just doing it a bit different; for this recipe, I sauté corn until it’s golden brown and then toss it in all the delicious toppings. It’s fresh, tangy and the perfect side to these rich, savory enchiladas.
Here’s my quick video of how to make it:
And here’s the recipe!
Spinach and Black Bean Enchiladas with Skillet Mexican Street Corn
Saucy, super flavorful, delicious spinach and black bean enchiladas with a simple homemade enchilada sauce served with a fresh, tangy take on Mexican street corn.
- 2 dried ancho chiles
- 28 oz whole peeled canned tomatoes
- 2 cups water
- 1/2 tsp salt
- 1 (14.5 oz) can black beans, drained and rinsed
- 5 oz frozen spinach, defrosted and squeezed dry
- 1/4 cup plain greek yogurt
- 2 tsp ground cumin
- 1/2 tsp salt
- 8 corn tortillas
- 8 oz shredded cheddar cheese
- 2 (14.5 oz) cans of corn, drained
- 2 Tbsp mayo
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 2 Tbsp lime juice
- 3 green onions, sliced very thin
- 1/4 cup chopped cilantro
1. Heat a small frying pan over medium heat and add ancho chiles to the dry pan. When one side darkens, flip and toast other side. Then remove from heat and remove the stem and seeds.
2. To a blender, add toasted ancho chiles, one 28-oz can of whole tomatoes, 2 cups of boiling water and 1/2 tsp of salt and let soak for 10 minutes, then blend until smooth.
3. Add enchilada sauce to a medium saucepan and heat over medium heat. Let the sauce simmer for 10 minutes uncovered, then remove from heat.
4. To a medium bowl, add the black beans, spinach, yogurt, cumin and salt and mix well.
5. Preheat oven to 400 F.
6. Add a 1 Tbsp of oil to a large skillet and heat on medium heat. Fry 2 tortillas for 1 minute on each side. Don't brown the tortillas, just let them absorb the oil and become pliable. Fry all 8 tortillas, adding more oil each time.
7. Spread 1 cup of enchilada sauce on the bottom of a 9x13" cake pan. Spoon 2-3 tablespoons of filling into the middle of a tortilla, and fold edges tightly over the filling. Place enchilada seam side down into cake pan. Repeat until filling is gone. Pour more sauce over the enchiladas and sprinkle the cheddar cheese evenly over the top. Bake for 20 minutes until cheese is golden brown and bubbly.
8. While enchiladas are cooking, heat a skillet over medium high heat and add 1 tbsp of olive oil. Add corn and toss. Cook for 5-7 minutes until corn starts to brown, stirring occasionally. While corn is cooking, add mayo, salt, cumin, chili powder, lime juice, green onions and cilantro to a large bowl and mix well.
9. When corn is cooked, add corn to the bowl and mix well.
10. When enchiladas are done baking, let them sit for 10 minutes before serving. Eat enchiladas with corn on the side!