Preparation Info

Bean and Corn Enchiladas with Maple Chipotle Grille Sauce

Made With Our

Maple Chipotle Grille Sauce

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
  • 3 teaspoons green chilies, fresh or canned, diced
  • 2 teaspoons or 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • Stonewall Kitchen Maple Chipotle Grille Sauce
  • 8 (8-inch) flour or corn tortillas


  1. Preheat oven to 375 degrees F.
  2. Sauté pepper and scallion in water until softened. Drain well.
  3. Mix beans, corn, chilies, garlic and cumin 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 serve with sour cream, guacamole or salsa.