Sunday, May 30, 2021

Three Bean Enchiladas with Corn Salsa #SundayFunday

 These enchiladas made with three different types of beans are delicious in their own right but it is the Corn Salsa that is the star of this dish!!

Three Bean Enchiladas with Corn Salsa

The Sunday Funday Bloggers are sharing Salsa Recipes today.......
Cam of Culinary Adventures with Camilla said "Let's Salsa".  That sounds like a fun Sunday to me. How about you? 

Corn Salsa

1 : a usually spicy sauce of chopped tomatoes, onions, and peppers that is commonly served with Mexican food also : a similar sauce made with a main ingredient other than tomatoes peach salsa.
(source: Mirriam Webster Dictionary)

We love salsa around here and I have shared numerous recipes including this Apple Pomegranate Salsa on Shrimp Tacos, Grilled Salsa Verde, Mango Salsa and Pineapple Salsa served with Grilled Pork Chops.  

I am anxious for more salsa recipes.  Let's see what the others are sharing today......
I always have canned beans on hand and my new favorite is the tri bean blend that is now available containing a mixture of Kidney, Pinto and Black Beans.  If you can't find this tri bean blend you can make your own or just use your favorite bean to make these burritos.  

Three Bean Enchiladas with Corn Salsa pin

The corn salsa would be great on other types of burritos as well or on grilled chicken or pork.  Heck we ate the leftovers on tortilla chips with our Margaritas and loved it.

Mexican, Entrees, Enchiladas, Beans, Cheese, Meatless,Vegetarian
Yield: 4 Enchiladas
Author: Wendy Klik
Three Bean Enchiladas with Corn Salsa

Three Bean Enchiladas with Corn Salsa

These enchiladas made with three different types of beans are delicious in their own right but it is the Corn Salsa that is the star of this dish!!
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 1/2 sweet onion, chopped
  • 2 t. olive oil
  • 2 garlic cloves, minced
  • 1/2 t. dried oregano
  • 1 can tri bean mixture, rinsed and drained
  • 1 jalapeno, minced
  • salt  and pepper, to taste
  • 2 T. vegetable broth
  • 1/2 c. shredded Mexican cheese blend
  • 4 corn tortillas
  • 1 c. frozen corn, thawed
  • 1 avocado, diced
  • 12 cherry tomatoes, quartered
  • 1/2 small red onion, slivered
  • 1 T. cilantro paste, or fresh chopped cilantro
  • Juice of 1 small lime
  • half small jalapeno, minced


  1. Heat oil in a saute pan over med high heat.  Add onion, garlic, oregano and jalapeno.  Cook and stir for a few minutes until onion is translucent and softened.  
  2. Add the beans and broth.  Using a wooden spoon or an immersion blender, smash and puree about half of beans leaving some whole.  Stir in half of the cheese, remove from heat.
  3. Heat the tortillas so they are pliable.  Fill each with 1/4 of the bean mixture, roll and place seam side down in an 8" baking pan that has been treated with cooking spray.  Sprinkle with remaining cheese and bake in a preheated 400* oven for half an hour, until heated through and cheese is melted.
  4. While enchiladas are baking combine the corn, avocado, red onion, tomatoes, cilantro, jalapeno and lime juice.  Toss to coat and let set at room temperature until ready to serve enchiladas.


Salsa recipe adapted from one found in Cuisine at Home.

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Created using The Recipes Generator


  1. I have never seen a canned mix of beans. That would be fantastic...and so much less waste. Your enchiladas look delicious. Thanks for joining me this weekend.

    1. I get them from Kroger, it is part of their organic line called Private Selection. Thanks for hosting.

  2. Corn holds up so well to salsa ingredients, doesn't it? Your enchiladas sound delicious.

  3. I have to remark on how fresh this sounds. I cannot wait to try this. Thanks, Wendy!

  4. What a lovely fresh recipe, delicious Wendy!

  5. Yummm I love that salsa mix! The whole meal sounds delicious - but that salsa is calling my name. It's a perfect mix of ingredients!

  6. I do not need anything with this salsa, I can enjoy this as is.


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