Shrimp Enchiladas with Corn and Black Beans

Adapted from Eating Well

This dish is another example of a “pantry dinner” due to the fact that most of these items can be kept on hand to throw together¬†a quick meal. The black beans give this dish a hefty fiber boost, so it’s a bit healthier than the traditional cheese-laden enchilada dish. The recipe makes the perfect amount to feed a hungry family of four with leftovers to spare for lunches.

  • 1 pound shrimp, peeled, deveined and roughly chopped
  • 1 cup frozen corn
  • 2-4 oz. cans chopped green chilis
  • 2 cups green enchildada sauce or salsa verde, divided
  • 12 corn tortillas
  • 1-15 oz. can black beans, drained and rinsed
  • 1 cup Mexican cheese, finely shredded
  • 1/2 cup chopped cilantro
  • 1 lime
  • Optional: plain yogurt or sour cream, avocado slices, sliced green onions
  • Preheat oven to 425 degrees F.¬†Coat a 9 x 13 glass baking dish liberally with cooking spray. In a microwave safe glass bowl, combine shrimp, corn, chilis and 1/2 cup of the sauce or salsa. Cover and microwave on high for 2 1/2 minutes.
  • In the prepared baking dish, spread 1/4 cup of sauce on the bottom. Lay 6 tortillas in an overlapping pattern to cover the bottom. Place the beans over the tortillas and spread evenly. Top with the shrimp mixture, then the remaining 6 tortillas. Top with the remaining sauce or salsa. Cover with foil and bake for 20 minutes, until just bubbly.
  • Add the cheese to the top of the dish and bake for another 5 minutes uncovered until cheese is melted and lightly brown.
  • Top with cilantro, a squeeze of lime and any of the optional toppings you desire.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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