If you want to find a new dinner for your weekly rotation, then you MUST try this heavenly Cheesy Mexican Street Corn Enchilada Bake! It’s an insanely delicious combination of fajita-style bell peppers and onions, with black beans and topped with Mexican street corn filled burritos. Smothered in a cheesy topping and stuffed to the brim with Mexican street corn burritos, each bite you take has you wondering how you haven’t tried this exquisite combo of food before and has you thinking that you can’t go much longer without eating this again because it’s SO MOUTHWATERINGLY DELCIOUS! If you like my Veggie Quesadillas, Easy Veggie Burritos, Potato Taquitos, and Sweet Potato and Black Bean Enchiladas, then you’ll fall in love all over again with this delicious recipe!
This is one of my favorite summer dinners to make and when corn is in season, it’s my favorite time of year because it means corn everything! I love Mexican street corn and all associated recipes! There’s something about freshly chopped corn that enhances the flavor come summertime, and topped with my deliciously gluten free vegan guacamole and salsa, you’ll definitely be adding this recipe to your weekly dinner rotation! Isn’t this blue Lodge 3.6 quart cast iron casserole dish beautiful?! I love it!
My delicious family friendly recipe contains extra virgin olive oil, bell peppers, white onion, taco seasoning, black beans, enchilada sauce, cream cheese, sour cream, fresh corn, lemon juice, chili powder, thyme, cheddar cheese, and flour tortillas. Optional toppings include cotija or queso fresco, cilantro, green onion, hot sauce, jalapeño, onion, salsa, or sour cream.
Ingredients in Cheesy Mexican Street Corn Enchilada Bake
Extra virgin olive oil. High quality extra virgin olive oil offers numerous health benefits and adds flavor. According to Healthline’s post, extra virgin olive oil contains large amounts of powerful antioxidants that may reduce your risk of chronic diseases. It also helps fight inflammation and protects your body cholesterol from oxidation – two benefits that may lower your risk of heart disease.
Bell peppers. Any color bell peppers wil suffice.
Onion. Although I always use a white onion, you can use yellow or red if you desire.
Taco seasoning. Taco seasoning comes in packages sold in the seasoning section of your grocery store. You can also buy it on Amazon here.
Black beans. Canned, rinsed, and drained black beans provide fiber, flavor, vitamins, and minerals.
Enchilada sauce. Use red enchilada sauce in this recipe.
Cream cheese. Make sure to use full fat cream cheese and take it out ahead of time so that it’s soft when it’s time to cook.
Sour cream. Use full fat sour cream for the creamiest, best flavor.
Corn. I always use fresh corn in this recipe although canned or frozen corn will also work.
Lemon juice. Lemon juice provides a citrusy, fresh aroma and taste.
Chili powder. Chili powder gives the dish some heat and spice.
Thyme leaves. Dry thyme leaves provide aroma and seasoning.
Cheddar cheese. Freshly grate your cheddar for optimal flavor. Pre-shredded store-bought cheese is coated with anti-caking agents including potato starch and powdered cellulose which prevent the cheese from clumping. These additives diminish the flavor. Read more here about the chemicals used in pre-shredded store-bought cheese. You’ll never want to buy the pre-shredded variety again after learning about how disgusting it is.
Tortillas. Large burrito-sized flour tortillas work best in this recipe.
How to make the best Cheesy Mexican Street Corn Enchilada Bake
STEP 1: Preheat the oven and coat a 9×13 inch or 3.6-quart casserole dish with cooking spray.
STEP 2: In a large pot, add the olive oil and heat over medium-high heat. Stir in the bell peppers, onions, and taco seasoning, and cook until tender. Add the black beans, mashing them with a wooden spoon and cooking them for 3-4 minutes. Turn off the heat and stir in the enchilada sauce. Pour the mixture into the prepared baking dish.
STEP 3: In a medium bowl, stir the cream cheese, sour cream, corn, lemon juice, chili powder, and thyme. Pour in the corn and mix well. Stir in 1 cup of the grated cheddar.
STEP 4: Spoon the corn mixture on the center of each tortilla, rolling them up like burritos. As you roll each burrito, place it over the black bean mixture in the prepared dish. You will have fully covered the black bean mixture by the time you roll and place the 5 burritos over the bean mixture. Sprinkle the remaining 1 cup cheddar cheese over the top. Bake in the preheated oven for 25 minutes, or until the cheese is melted. Garnish with cotija or queso fresco, cilantro, green onion, hot sauce, jalapeño, onion, salsa, or sour cream.
More Mexican-inspired dishes you’ll want to save!
Sweet Potato and Black Bean Enchiladas
Mexican Street Corn (Elotes Mexicanos)
Sheet Pan Elote Mexican Street Corn Nachos
Final Thoughts
Finally, if you make this Cheesy Street Corn Enchilada Bake, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Cheesy Mexican Street Corn Enchilada Bake
Ingredients
- 2 tbsp extra virgin olive oil
- 2 bell peppers diced
- 1 white onion diced
- 1-2 tbsp taco seasoning
- 1 (15 oz.) can black beans rinsed and drained
- 2 c enchilada sauce red
- 8 oz. cream cheese softened to room temperature
- 1/3 c sour cream
- 3 ears corn shucked and chopped
- 1 tbsp lemon juice can sub lime juice
- 1 tsp chili powder
- 1/2 tsp thyme leaves
- 2 c cheddar cheese freshly grated
- 6 flour tortillas warmed
- cotija or queso fresco, cilantro, green onion, hot sauce, jalapeño, onion, salsa, or sour cream optional
Instructions
- Preheat oven to 375° F. Spray a 9×13 inch or 3.6-quart casserole dish with cooking spray.
- In a large pot, add the olive oil and heat over medium-high heat. Stir in the bell peppers, onions, and taco seasoning, and cook until tender, about 5 minutes. Add the black beans, mashing them with a wooden spoon and cooking them for 3-4 minutes. Turn off the heat and stir in the enchilada sauce. Pour the mixture into the prepared baking dish.
- In a medium bowl, stir the cream cheese, sour cream, corn, lemon juice, chili powder, and thyme. Pour in the corn and mix until well combined. Stir in 1 cup of the grated cheddar.
- Spoon the corn mixture on the center of each tortilla, rolling them up like burritos. As you roll each burrito, place it over the black bean mixture in the prepared dish. You will have fully covered the black bean mixture by the time you roll and place the 5 burritos over the bean mixture. Sprinkle the remaining 1 cup cheddar cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the center is hot. Garnish with cotija or queso fresco, cilantro, green onion, hot sauce, jalapeño, onion, salsa, or sour cream.
Nutrition (per serving)
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