Trader Joe’s Mexican Street Corn Inspired Enchiladas

Trader Joe’s Mexican Street Corn Inspired Enchiladas

Hello friends!

This video is the saved version of the enchiladas I made last week. I know many of you want a very specific recipe, but want I care so much more that you see here is how you can improvise on a recipe.

You can:

1. Use one leftover (the sweet potato) to inspire an entire dish
2. Take a risk (the goat cheese)
3. Make game time decisions (using the ample street corn sauce cubes to invent a sauce for the top)
.

I do know many of you would still like some sort of recipe, so here’s  a rough estimate of what I used:

  • 1 bag trader joes Mexican street corn 
  • 1 can (drained and rinsed black beans)
  • 2 cups roasted sweet potatoes* 
  • 1/3 c crumbled goat cheese
  • 8 tortillas
  • splash of whole milk or half and half
  • 1/3 c salsa

*My sweet potatoes (because they were leftover) were diced but yours don’t need to be. You cold simply roast 2 sweet potatoes in the oven whole. You simply wash them, pat them dry, poke a few holes in them, then roast on a sheet pan at 425 degrees for approx. 45 mins (or until fork tender). You would then allow them to cool a bit and spoon out all the insides to mix with the other ingredients. 

What I did:

  1. I started by throwing the roasted sweet potato in a bowl and adding the goat cheese.
  2. I then went to cook the frozen street corn in a pan and took a few of the frozen flavor cubes from the bag and put them aside; I proceeded to cook the street corn as the directions said.
  3. Once cooked, I added the street corn to the bowl with everything else and used the already dirty pan to melt down the (approx. 5) flavor cubes.
  4. To this I added a splash of half&half and a little (like 1/3 c) salsa.
  5. Once that was cooked and all mixed together, I set it aside and assembled the tortillas.
  6. I filled each tortillas with approx. 1/3 c of the sweet potato, black bean, corn, goat cheese mixture and put them in a 9×13 dish, with the folded side down so they wouldn’t unfold.
  7. I then poured the salsa topping mixture over them all, and topped with shredded cheese.
  8. Baked in a 350 degree oven for 25 minutes.

They were so good! Topped with avocado, and I served alongside a salad with Primal Kitchen Cilantro Lime Dressing.

FREEZING: You could absolutely make a batch of these and freeze them to reheat at a later date. Simply make as directed in a foil pan, cover, and freeze.

REHEATING: Defrost then bake as directed. If baking from frozen, add 20-30 minutes to the cooking time and bake covered until the last 15 minutes. Uncover for the final 15 to get the cheese nice and bubbly.

I hope you get a chance to make these and enjoy! But more than anything, I hope this encourages you to get creative in the kitchen!

Trader Joe's Mexican Street Corn Inspired Enchiladas

November 11, 2020

By:

Ingredients
  • 1 bag trader joe's Mexican street corn
  • 1 can (drained and rinsed black beans)
  • 2 cups roasted sweet potatoes
  • 1/3 c crumbled goat cheese
  • 8 tortillas
  • splash of whole milk or half and half
  • 1/3 c salsa
Directions
  • Step 1 Throw the roasted sweet potato in a bowl and adding the goat cheese
  • Step 2 Cook the frozen street corn in a pan but remove a few of the frozen flavor cubes from the bag and put them aside
  • Step 3 Once cooked, add the street corn to the bowl with everything else and use the already dirty pan to melt down the (approx. 5) flavor cubes
  • Step 4 Add a splash of half&half and a little (like 1/3 c) salsa
  • Step 5 Once that is cooked and all mixed together, set it aside and assemble the tortillas
  • Step 6 Fill each tortillas with approx. 1/3 c of the sweet potato, black bean, corn, goat cheese mixture and put them in a 9×13 dish, with the folded side down so they won’t unfold
  • Step 7 Pour the salsa topping mixture over them all, and top with shredded cheese
  • Step 8 Bake in a 350 degree oven for 25 minutes

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