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Black Bean and Sweetcorn Enchilada Squares

4 layered tortilla squares · Active 20 min · Total 55 min

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Layering corn tortillas is a straightforward alternative to filling and rolling a whole tray of enchiladas. Black beans and sweetcorn make the center, with a quick tomato sauce to moisten the tortillas. The layers soften together but should still hold enough structure to cut into squares after resting. This is a useful batch for reheating because each portion already contains its sauce rather than relying on a last-minute addition.

Jump to ingredients

Black bean and sweetcorn layered enchilada squares with melted cheddar.

Use sauce on both sides of the tortillas

A dry tortilla edge can become tough in the oven, while a tortilla submerged in too much sauce can disappear into paste. Spread a thin layer of sauce under the first tortillas and distribute the rest evenly between layers. Tear tortillas to fit the dish rather than forcing them into folds that create a thick, uncooked-feeling corner.

Rest before cutting

The bake bubbles vigorously near the edges when done. A ten-minute rest allows the sauce and melted cheese to settle enough for cleaner portions. Check the center reaches 165°F/74°C, then use a broad spatula. A square that is not perfectly neat will still reheat well; pressing on the top to force a tidy shape simply squeezes out the filling.

Ingredients

  • 1 teaspoon olive oil (5 ml)
  • 1 small onion, finely chopped (100 g)
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can crushed tomatoes (14 oz/400 g)
  • 1/4 cup water (60 ml)
  • 1/2 teaspoon fine salt
  • 1 can black beans (15 oz/425 g), drained and rinsed
  • 1 cup frozen sweetcorn (150 g)
  • 6 small corn tortillas, about 6 inches across
  • 1 cup grated cheddar (100 g)

Set out

Conventional oven, Saucepan, 8-by-8-inch baking dish, Broad spatula, Food thermometer

Allergens

Milk. Check labels and substitutions.

Make it

  1. Heat the oven to 400°F/200°C. Warm oil in the saucepan and cook onion for 5 minutes. Stir in garlic, cumin and paprika for 30 seconds.
  2. Add tomatoes, water and salt and simmer for 8 minutes. Mix beans and corn in a separate bowl.
  3. Spread a thin layer of sauce in the baking dish. Add two tortillas, tearing to fit, then half the bean mixture, one-third of the cheese and another layer of sauce.
  4. Repeat with two tortillas, remaining beans, another third of cheese and sauce. Finish with the last two tortillas, remaining sauce and remaining cheese.
  5. Bake for 25–30 minutes until bubbling and the center reaches 165°F/74°C. Rest for 10 minutes, then cut into four squares.

A complete reheating portion

Pack a square in a shallow microwave-safe container with enough space to turn it if necessary. Carry cold with two cold sources, refrigerate at work and reheat evenly, checking the center rather than only the bubbling edges.

A useful detail

Corn tortillas are more flexible when briefly warmed. If they crack while being arranged, tear them into flat pieces; cracks are not a problem in a layered bake.

Another way

  • Use canned pinto beans instead of black beans.
  • Add 1/2 cup diced roasted red pepper to the corn-and-bean filling.

Keep it well

Refrigerate portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days, or freeze for up to 2 months. Reheat covered to 165°F/74°C, adding a teaspoon of water if edges look dry.