If you love easy, flavor‑packed comfort food, these Black Bean & Corn Enchiladas are about to become a favorite. I didn’t grow up eating Mexican or Tex‑Mex dishes — in fact, they were almost unheard of where I lived — but once I discovered them as a young woman, I was hooked on their bold, vibrant flavors.
This vegetarian version is exactly the kind of simple, satisfying meal I adore: a hearty mix of black beans, sweet corn, green chili, cheese, and a splash of enchilada sauce, all wrapped up snugly in soft tortillas and baked until melty and delicious.
What makes this recipe extra special is the homemade enchilada sauce — quick to whisk together, deeply flavorful, and so good you may never reach for the jarred kind again . Everything comes together in a jiffy, making this the perfect weeknight dinner or cozy weekend bake. Serve with your favorite toppings — avocado, sour cream, tomatoes, or spring onions — and you’ve got a colorful, comforting meal that everyone will enjoy!
These really are very quick and easy to make, and very delicious despite there not being any meat in them. I think you best prepare to fall in love, especially with the sauce. It's the best!
INGREDIENTS NEEDED
TO MAKE
BLACK BEAN & CORN ENCHILADAS
There is nothing too out of the ordinary to use in these. Most are store cupboard ingredients. Simple ingredients put together in a very delicious way.
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
INGREDIENTS NOTES
- I use organic black beans that I buy in the health section of the grocery store, but ordinary tinned black beans work well. If you can't get black beans you could use pinto beans.
- No tinned corn? Use fresh or frozen. You will need to add some chopped onions and peppers in that case.
- If you don't have a fresh green jalapeno chili, you can use tinned roasted and chopped chilis in their place.
- If you cannot find Monterey Jack cheese, feel free to use a medium white cheddar cheese.
- I like to make my own enchilada sauce. It's easy to make and is delicious.
- Just buy your favorite brand of flour tortilla. You can use corn tortillas in place of the wheat flour ones if you wish or a mix of the two.
HOW TO MAKE
BLACK BEAN & CORN ENCHILADAS
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered. (Buttering keeps everything from sticking and makes for an easier clean up. Alternately you can spray with a non-stick cooking spray.)
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out. (This helps to keep the filled tortillas moist and keeps them from drying out.)
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl. (I use a spoon for this. Makes it easier to fill the tortillas.)
- Spoon 1/8th (1/2 cup) of the bean mixture down the center of each tortilla. Roll up tightly and place, seam-side down into the dish. (Don't be tempted to overfill them or they will be hard to roll and may fly apart when baking.)
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly. (Buttering the foil keeps it from sticking to the cheese.)
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
HINTS AND TIPS FOR SUCCESS
WHEN MAKING BLACK BEAN & CORN ENCHILADAS
1. Warm the tortillas so they roll without cracking
Tortillas are widely available and used for wraps, including corn and wheat varieties . Warming them briefly (microwave or dry skillet) makes them pliable and prevents splitting when you roll the filling inside.
2. Don’t skip the sauce on the bottom of the dish
Spreading ½ cup of enchilada sauce in the baking dish before adding the rolled tortillas keeps the bottoms soft and prevents sticking or drying out .
3. Mix a little sauce into the filling for extra moisture
Add a splash of enchilada sauce along with the beans, corn, chili, and cheese . This small step ensures the inside stays creamy and never dry.
4. Roll tightly for neat, compact enchiladas
Don't be tempted to overfill them. Spoon ½ cup of filling down the center of each tortilla and roll tightly before placing seam‑side down. A snug roll helps them hold their shape and bake evenly.
5. Cover with buttered foil for perfect melt and moisture
Butter the foil and place it butter‑side down over the dish before baking . This prevents sticking and keeps the cheese beautifully melty without drying out the tortillas.
6. Let them rest before serving
Allowing the enchiladas to stand for a few minutes after baking helps the filling settle and makes them easier to lift from the dish without tearing.
7. Make a homemade enchilada sauce for best flavor
Jarred sauce is available in a lot of places, but I prefer my homemade version and have included the recipe in the notes because it’s easy, delicious, and freezes well when doubled.
8. Prep the sauce ingredients before starting
For the enchilada sauce, assemble all ingredients beforehand because it comes together quickly . This really makes for stress‑free cooking.
9. Cook the spices until fragrant for deeper flavor
If making the sauce, whisk the dry spices into the oil and cook until fragrant and deep in color . This blooming step is key to a rich, restaurant‑quality sauce.
10. Add fresh toppings for brightness and texture
I suggest lettuce, tomatoes, avocado, sour cream, spring onions, or salsa for serving . These fresh elements balance the warm, cheesy filling beautifully.
FREQUENTLY ASKED QUESTIONS
CAN I USE CORN TORTILLAS INSTEAD OF FLOUR TORTILLAS?
Yes — corn tortillas will work just fine. The recipe notes that both wheat and corn tortillas are commonly available and used for wraps . If using corn, warm them briefly so they roll without cracking.
CAN I MAKE THIS RECIPE SPICIER OR MILDER?
Definitely. The recipe uses one finely chopped green chili , but you can adjust the heat by adding more chili, using jalapeños (I often roast my own), or omitting the chili entirely for a milder dish.
CAN I USE CANNED ENCHILADA SAUCE INSTEAD OF HOMEMADE?
Yes. I prefer to use homemade myself, but I have also never lived where readymade was available. Jarred enchilada sauce is perfectly acceptable and commonly used.
IS THIS RECIPE VEGETARIAN?
Yes — it’s a fully vegetarian dish made with black beans, corn, chili, cheese, and enchilada sauce. Also be sure if you make your own sauce, you use vegetable stock.
CAN I MAKE THESE AHEAD OF TIME?
Yes. Assemble the enchiladas, cover tightly (as the recipe instructs using buttered foil) , and refrigerate. Bake when ready, adding a few extra minutes if chilled.
CAN THESE BE FROZEN?
Yes. The filling and tortillas freeze well. You can also freeze extra homemade enchilada sauce — the recipe specifically mentions it freezes beautifully when doubled
WHAT TOPPINGS GO WELL WITH THESE?
We like to use lettuce, tomatoes, avocado, sour cream, spring onions, or salsa for serving.
WHAT CAN I DO TO PREVENT MY TORTILLAS FROM CRACKING WHEN ROLLING?
Warm them briefly in a dry pan or microwave. This softens the tortillas and helps them roll tightly without splitting.
HOW CAN I KEEP MY ENCHILADAS FROM DRYING OUT?
Make sure to:
Spread sauce on the bottom of the dish
Cover tightly with buttered foil before baking Both steps help keep everything moist and melty.
A FEW MORE ENCHILADA RECIPES TO ENJOY
We love Mexican flavors, especially enchiladas. Here are a few more that we love!
GREEN CHILI TURKEY ENCHILADAS - Everything we crave in a comforting Tex‑Mex bake — creamy, gently spicy, cheesy, and absolutely irresistible. They start with tender shredded leftover turkey, sautéed with onion and minced jalapeños until soft and fragrant, then seasoned with a flavorful mix of Mexican seasoning, garlic, paprika, chili powder, and cumin for that deep, savory warmth your kitchen fills with as it cooks. Soft flour tortillas are wrapped around a luscious filling, tucked into a dish lined with green enchilada sauce, then smothered with more sauce and plenty of grated Jack cheese before baking to golden, bubbling perfection. A fabulous way to turn leftover turkey into something special — cozy, creamy, and deeply satisfying.
CHEESE ENCHILADAS - Simple, comforting Tex‑Mex cooking — creamy, melty, gently spicy, and wonderfully satisfying. This is the kind of dish that proves you don’t need a long ingredient list to create something truly delicious. A rich, indulgent filling of cream cheese, sour cream, sharp cheddar, minced onion, and soft green chilies is mixed together until lush and velvety , then rolled snugly into warm flour tortillas. Once nestled into the baking dish, the enchiladas are generously blanketed with red enchilada sauce and baked until hot and bubbling . A final flourish of melted cheese on top creates that irresistible golden layer you can’t help but dive into the moment it leaves the oven. Cozy, creamy, budget‑friendly, and joyfully simple, these Cheese Enchiladas are proof that the most comforting meals are often the easiest ones to make.
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Yield: Serves 4
Black Bean & Corn Enchiladas
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
A delicious vegetarian option to the meat filled alternative. Prep time doesn't reflect the time needed to make your own from scratch enchilada sauce.
Ingredients
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered.
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out.
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl.
- Spoon 1/8th (1/2 cup) of the bean mixture down the centre of each tortilla. Roll up tightly and place, seam-side down into the dish.
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly.
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
Notes
MAKE YOUR OWN ENCHILADA SAUCE (makes 2 cups)
This is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.
3 TBS light olive oil
3 TBS flour (whole wheat works well, as does a gluten free flour blend)
1 TBS ground mild chili powder (North American style)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano, rubbed
1/4 tsp salt
pinch ground cinnamon
2 TBS tomato puree (tomato paste)
2 cups (480ml) hot vegetable stock
1 tsp apple cider vinegar
freshly ground black pepper to taste
Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
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If you’re craving a simple, old‑fashioned comfort dish that stretches the budget and feeds the soul, this Grandmother's Macaroni, Cheese & Tomato Scallop is exactly the kind of recipe you’ll want in your back pocket. Made with tender macaroni, plenty of strong cheddar, and a tin of good tomatoes — the everyday staples so many of us keep on hand — it’s the kind of cozy, no‑fuss bake that generations before us relied on to feed hungry families well.
It comes together quickly, uses inexpensive ingredients you likely already have in the cupboard, and delivers that nostalgic, home‑cooked flavor that never goes out of style. Whether it’s a busy weeknight, the end of the month, or you’re simply craving something warm and satisfying, this classic macaroni casserole proves once again that the simplest meals are often the most delicious.
This simple and easy casserole might not be everyone's cup of tea, but it is mine. I love macaroni. I love tomatoes. I love cheese. I also love anything old-fashioned with a vintage feel. Put all these things together and you have my idea of heavenly bliss. I could eat this delicious bake until it comes out my ears.
This is a great meal to throw together to feed your hungry family on a weeknight when you know you aren't going to have a lot of time . . . also for when it's getting close to payday and you are wanting those hard earned pesos to stretch that little bit further.
This is the kind of comfort food that your mom or gran might have cooked. You could brown off some lean minced beef and add it along with some onions, but it's not really necessary because . . . this tastes pretty fabulous just the way it is. Who says simple has to be boring??
Plain, simple AND delicious! Works for me every time!
INGREDIENTS NEEDED
TO MAKE
GRANDMOTHER'S MACARONI, CHEESE & TOMATO SCALLOP
Simple store cupboard ingredients that most people keep in the cupboard at all times!
- 2 cups (8 ounces/225g) uncooked macaroni
- 2 cups (240g) grated strong cheddar cheese (2 cups)
- 1 (14.25oz/ 400g) tin of chopped tomatoes in tomato juice (2 cups)
- 2/3 cup (180ml) scalded milk
- a handful of coarse breadcrumbs or cracker crumbs
- 1 TBS melted butter
- salt and black pepper to taste
NOTES ON INGREDIENTS
- I used elbow macaroni, but you can use any smallish pasta shape that will cup the tomatoes and cheese.
- I used strong cheddar. You can also use processed cheese if you would rather.
- I used full-fat milk. I like the richer flavor of it. You could also use half and half, cream and milk, if you wish.
- You can be as generous as you like with the crumb topping. I like a lot of crumbs on top. 😁
- I use salted butter.
HOW TO MAKE GRANDMOTHER'S
MACARONI, CHEESE & TOMATO SCALLOP
This is really very simple to make and oh-so-tasty!
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a (1 liter/1 quart) casserole dish and set aside. (I like to use real butter for this. You could use margarine or a low fat cooking spray. It's up to you.)
- Cook the macaroni according to the package directions in lightly salted water, just to al dente. Drain well, rinse with cold water and drain again. (Don't skip the rinsing step. It helps to keep the macaroni from becoming gummy or clumping together from too much starch. Do be sure to drain it well.)
- Layer the macaroni, cheese and tomatoes in the prepared casserole dish, as follows: a third of the macaroni, a layer of cheese, half of the tomatoes, a third of the macaroni, a third of the cheese, the remaining tomatoes, the remaining macaroni and ending with the remaining cheese. You will want to lightly season each layer of macaroni, remembering that the cheese will be salty so heavy on the pepper, and salting judiciously! (I like to use lots of pepper.)
- Pour the scalded milk over top of the casserole, running a knife down through it here and there so that you make sure it goes well to the bottom. (This helps to evenly distribute the milk.)
- Mix the bread or cracker crumbs with the melted butter and sprinkle over the top. (This will form a lovely crisp topping and protect the macaroni from drying out.)
- Bake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned. Serve hot.
🌟 Hints & Suggestions for Success
✨ Cook the macaroni just to al dente
Overcooking the pasta will make the casserole mushy. The recipe clearly notes to cook it “just to al dente” before draining.
✨ Rinse the pasta after cooking
A quick rinse with cold water stops the cooking and keeps the macaroni from sticking together when layering the casserole.
✨ Drain watery tomatoes
Tomatoes packed in water can make the dish too liquidy, so draining them first is important. Tomatoes packed in tomato juice work perfectly as-is.
✨ Season each layer lightly
Because the cheese is salty, you recommend seasoning the macaroni layers “judiciously” and being generous with black pepper. This ensures balanced flavor throughout the dish.
✨ Make sure the scalded milk reaches the bottom
Running a knife down through the casserole after pouring the milk helps it distribute evenly and prevents dry pockets.
✨ Use strong cheddar for the best flavor
The recipe calls for strong cheddar, which melts beautifully and gives that classic old‑fashioned taste your readers love.
✨ Add onions for extra flavor (optional)
Finely chopped raw onion can be added with the tomatoes — a simple way to deepen the savory notes without complicating the recipe.
✨ Make it richer with cream
For a more decadent version, you can use half cream and half milk. This is a lovely option you’ve enjoyed before.
✨ Don’t skip the buttery crumb topping
The mixture of breadcrumbs or cracker crumbs with melted butter gives the casserole its golden, crisp finish — a key part of its charm.
✨ Bake until bubbling and browned
Bake until the milk is bubbling up and the top is nicely browned — this is a visual cue that everything has melded together perfectly.
✨ Add browned minced beef for a heartier meal
Adding lean minced beef and onions is optional but tasty — a great suggestion for anyone wanting a more substantial dish.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO COOK THE MACARONI PRIOR TO BAKING?
Yes — cook the macaroni just to al dente in lightly salted water before assembling the casserole. This keeps it from becoming mushy as it bakes.
CAN THIS BE MADE AHEAD OF TIME?
Yes, you can make this ahead of time, but do bear in mind that the macaroni may absorb the juices from the tomatoes and give you a drier finish. Just assemble, cover and place in the refrigerator until you are ready to bake it. I would not add the buttered crumb topping until just prior to baking.
DO I DRAIN THE TOMATOES FIRST?
If your tinned tomatoes are packed in tomato juice, you can use them as-is. But if they’re packed in water, or if they seem overly liquid, it’s best to drain them so the casserole doesn’t become watery.
CAN I ADD ONIONS OR OTHER VEGETABLES?
Yes — you can add finely chopped raw onion along with the tomatoes if you like. It’s an optional but tasty addition I sometimes use.
WHAT KIND OF CHEESE WORKS BEST?
A strong or sharp cheddar is ideal. It melts beautifully and gives the dish that classic, old‑fashioned flavor. I have also used processed cheese, such as Velveeta, in the past quite successfully.
CAN I MAKE THIS RICHER OR CREAMIER?
Absolutely. For a more decadent version, you can use half cream and half milk instead of all milk. It’s an optional upgrade I have used with great results.
CAN I ADD MEAT FOR THE MEAT LOVERS?
Yes — you can brown some lean minced beef with onions and add it to the layers. It’s not necessary, but it’s a tasty option if you want to make the dish heartier.
A FEW ADDITIONAL
RECIPES USING TINNED TOMATOES AND MACARONI
Pasta and tomatoes are the perfect combination. If you have these two things in your larder you are never very far from a delicious meal!
MACARONI, CHEESE & TOMATO BAKE - If you love the kind of comfort food that feels like a warm hug from the oven, this Macaroni, Cheese & Tomato Bake is going to steal your heart. It’s everything we adore about classic macaroni dishes — tender pasta, a rich homemade cheese sauce, and a bright, basil‑kissed tomato base — all baked together until golden, bubbly, and irresistible. You start with a quick stovetop tomato sauce. Then comes a silky cheese sauce, whisked from scratch and loaded with sharp cheddar. Layer the two together with cooked macaroni, add a sprinkle of extra cheese (and maybe a handful of buttery cracker crumbs if you’re feeling indulgent), and bake until the top is gloriously crisp and bronzed.
OLD-FASHIONED TOMATO MACARONI & CHEESE - This is the kind of dish that feels like it’s been passed down through generations. It starts with the familiar comfort of tender macaroni and a rich, velvety cheese sauce, but this version has a charming twist: the sauce is made with half milk and half tomato juice, giving it a gorgeous rosy color and a depth of flavor that’s both simple and surprising . No fancy spices, no complicated steps — just sharp cheddar, good tinned tomatoes, and a silky sauce that turns beautifully unctuous as it bakes . Whole plum tomatoes are nestled throughout the dish, creating those lovely little pockets of juicy tomato that make every bite feel special. Rich, cheesy, comforting, and deeply satisfying.
Pin this recipe to your Main Dish, Macaroni or Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Serves 4
Grandmother's Macaroni, Cheese & Tomato Scallop
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This may be simple and plain, but don't let that fool you. Sometimes the simplest things are the most delicious of all.
Ingredients
- 2 cups (8 ounces/225g) uncooked macaroni
- 2 cups (240g) grated strong cheddar cheese (2 cups)
- 1 (14.25oz/ 400g) tin of chopped tomatoes in tomato juice (2 cups)
- 2/3 cup (180ml) scalded milk (To scald milk, put into a beaker and heat on high in the microwave for 1 minute, or heat in a small saucepan until bubbles appear around the edges. Don't let it boil.)
- a handful of coarse breadcrumbs or cracker crumbs
- 1 TBS melted butter
- salt and black pepper to taste
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a (1 liter/1 quart) casserole dish and set aside.
- Cook the macaroni according to the package directions in lightly salted water, just to al dente. Drain well, rinse with cold water and drain again.
- Layer the macaroni, cheese and tomatoes in the prepared casserole dish, as follows: a third of the macaroni, a layer of cheese, half of the tomatoes, a third of the macaroni, a third of the cheese, the remaining tomatoes, the remaining macaroni and ending with the remaining cheese. You will want to lightly season each layer of macaroni, remembering that the cheese will be salty so heavy on the pepper, and salting judiciously!
- Pour the scalded milk over top of the casserole, running a knife down through it here and there so that you make sure it goes well to the bottom.
- Mix the bread or cracker crumbs with the melted butter and sprinkle over the top.
- Bake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned. Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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