Bean and Corn Enchiladas with Maple Chipotle Grille Sauce

Recipe courtesy of Stonewall Kitchens.

Recipe uses Stonewall Kitchens Maple Chipotle Grille Sauce.

  • 1 cup red or green pepper, chopped
  • 6 scallions, trimmed and chopped
  • 2/3 cup water
  • 1 can (15.5 oz) pinto beans, drained
  • 1 can (15.5 oz) black beans, drained
  • 1 cup corn kernels, fresh or frozen
  • 3 teaspoons green chilies, diced (fresh or canned)
  • 2 teaspoons or 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • Stonewall Kitchen Maple Chipotle Grille Sauce
  • 8 (8") tortillas, flour or corn


  1. Preheat oven to 375 degrees.
  2. Saute pepper and scallion in water until softened. Drain well.
  3. Mix beans, corn, chilies, garlic and cumin in a bow. Add sauteed pepper and scallion.
  4. Wrap tortillas in cloth and heat in microwave or oven for 1 minute.
  5. Spoon 1/4 to 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 13"x9"x2" baking dish. Place enchiladas in pan, seam side down.
  6. Cover with remaining sauce and bake for 15 minutes or until bubbly.

Serves: 8

Recipe Tip: Top with shredded cheese and serve with sour cream, guacamole or salsa.

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