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  Vegan Black Bean and Corn Enchiladas



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1 Tablespoon olive oil
1/2 small onion, diced
3 large ears fresh corn, cut off cob, raw
2 cups cooked black beans
1/2 cup fresh herbs, chopped (basil or cilantro)
1 Tablespoon white balsamic vinegar
1 lime, juiced
salt to taste
2 cups green enchilada sauce or green salsa
12 white corn tortillas

Preheat oven to 350 degrees. Prepare a large baking dish by wiping lightly with oil.
In a large heavy skillet, heat oil and sauté onion over medium heat until softened. Stir
in corn and sauté about 5 minutes until corn is sweet and softened. Add black beans and herbs,
stir well and cook an additional 5 minutes. Season bean-corn mixture with vinegar and lime
juice. Add salt to taste.
Pour 1/2 cup of green sauce in bottom of prepared baking dish. Roll up tortillas with
1/3 cup of bean mixture in each and place seam-side down on sauce. When all tortillas are
filled and placed in dish, pour the remaining green sauce over all, cover pan with foil and bake
30 minutes, until bubbly. Serve immediately.
Cover and refrigerate leftovers.

Copyright © 2010 Stefanie Samara Hamblen