Preparation Info

Bean and Corn Enchiladas with Maple Chipotle Grille Sauce

Made With Our

Maple Chipotle Grille Sauce

Base $7.95
Item: 131101



  • 1 cup red or green pepper, chopped
  • 6 scallions, trimmed and chopped
  • 2/3 cup water
  • 1 (15.5-ounce) can pinto beans, drained
  • 1 (15.5-ounce) can black beans, drained
  • 1 cup corn kernels, fresh or frozen
  • 1 (4.5 ounce) can mild chopped green chilis
  • 2 teaspoons or 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • Stonewall Kitchen Maple Chipotle Grille Sauce
  • 8 (8-inch) flour or corn tortillas
  • 1-2 cups shredded cheddar or monteray jack cheese




  1. Preheat oven to 375°F.
  2. Sauté pepper and scallion in water until softened. Drain well.
  3. Mix beans, corn, chilies, garlic, cumin and salt in a bowl. Add sautéed pepper and scallion.
  4. Wrap tortillas in cloth and heat in microwave or oven for 1 minute.
  5. Spoon 1/4-1/2 cup filling mixture in center of tortilla and roll to enclose filling. Spread 1/2 cup Maple Chipotle Grille Sauce on bottom of 13x9x2-inch baking dish. Place enchiladas in pan, seam side down.
  6. Cover with remaining sauce and bake for 15 minutes or until bubbly.
  7. Top with shredded cheese and return to oven until melted. Serve with sour cream, guacamole or salsa if desired.