Smoky Black Bean and Corn Enchiladas with Chipotle Sauce
Indulge in these hearty Smoky Black Bean and Corn Enchiladas that are both comforting and packed with flavor. Made with a homemade chipotle enchilada sauce, these vegetarian delights feature a savory mixture of black beans, sweet corn, and spices wrapped in warm flour tortillas. Perfect for taco night or a weeknight dinner, these enchiladas can be topped with creamy Cotija cheese and served alongside refreshing guacamole and zesty cilantro-lime rice. With a simple preparation method and vibrant flavors, this dish is sure to impress everyone at your table!
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
Chili Powder
2-3 tablespoons
Flour
2 tablespoons
Cocoa Powder
2 teaspoons
Mexican Oregano
1 teaspoon
Cumin
1 teaspoon
Garlic (Crushed)
2 cloves (Crushed)
Vegetable Stock
1 cup
Tomato Sauce
1 (15 ounce) can
Salt
1 teaspoon (to taste)
Olive Oil
1 tablespoon
Onion
1 (Chopped)
Green Pepper
1 (Chopped)
Garlic (Minced)
4 cloves (Minced)
Chipotle Peppers
4-5 (Seeded and minced)
Black Beans
1 (15 ounce) can (Undrained)
Corn
1 (10 ounce) can (Drained)
Cumin
1 teaspoon
Mexican Oregano
1/2 teaspoon
Salt
1/2 teaspoon
Lime Juice
1 tablespoon (From one lime half)
Cilantro
1/2 cup (Chopped)
Flour Tortillas
10 (8-9 inch) (Warmed in the microwave for 30 seconds)
Cotija Cheese
4 ounces (Crumpled or grated)
Instructions
1
Start by preparing the enchilada sauce: In a small saucepan, combine the chili powder, flour, cocoa powder, Mexican oregano, cumin, and crushed garlic. Gradually whisk in water, adding one tablespoon at a time until you achieve a thick paste. Next, stir in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for about 5 minutes, allowing it to thicken.
2
Once thickened, whisk in the tomato sauce and bring it back to a boil. Lower the heat and let it simmer uncovered for 10 minutes, adding salt to taste if needed. Remove from heat and set aside.
3
Preheat your oven to 350°F (175°C).
4
In a large saucepan, heat the olive oil over medium-high heat. Add in the chopped onion and green pepper, sautéing until softened, about 5 minutes. Add the minced garlic and chipotle peppers, cooking for an additional 2-3 minutes until fragrant.
5
Stir in the undrained black beans, mixing thoroughly. Add the drained corn, cumin, Mexican oregano, and salt. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring every 10 minutes until most of the liquid evaporates and the flavors meld.
6
Once the mixture is well combined, remove from heat and stir in the lime juice and chopped cilantro.
7
Assembly time! Lightly spray a 13x9 inch baking dish with cooking spray. Spread a third of the prepared enchilada sauce evenly across the bottom of the dish.
8
Carefully spoon about 1/2 cup of the black bean and corn filling onto each warmed tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Continue until all tortillas are filled.
9
Pour the remaining enchilada sauce evenly over the top of the enchiladas. Place the baking dish in the preheated oven and bake for 40-45 minutes, until bubbly and heated through.
10
Allow the enchiladas to cool for at least 5 minutes before serving. Just before serving, sprinkle with crumbled or grated Cotija cheese for an extra layer of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The dish is Smoky Black Bean and Corn Enchiladas with a homemade Chipotle Sauce.
Is this recipe suitable for vegetarians?
Yes, these enchiladas are vegetarian-friendly as they use black beans and corn as the main filling.
What are the main ingredients for the filling?
The filling consists of black beans, corn, onion, green pepper, garlic, chipotle peppers, and various spices.
How do you make the homemade enchilada sauce?
The sauce is made by whisking chili powder, flour, cocoa powder, Mexican oregano, cumin, and garlic into a paste with water, then simmering with vegetable stock and tomato sauce.
What is the purpose of adding cocoa powder to the sauce?
Cocoa powder is used in the enchilada sauce to add depth and a rich, smoky flavor profile.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How long do the enchiladas need to bake?
The enchiladas should bake for 40-45 minutes until they are bubbly and heated through.
What size of tortillas should be used?
The recipe calls for 10 flour tortillas that are 8-9 inches in size.
How should the tortillas be prepared before filling?
The tortillas should be warmed in the microwave for 30 seconds to make them easier to roll.
What type of cheese is used for the topping?
Cotija cheese, either crumbled or grated, is used as a topping.
How much filling goes into each tortilla?
Each tortilla should be filled with about 1/2 cup of the black bean and corn mixture.
Should the black beans be drained before cooking?
No, the recipe specifies using one 15-ounce can of undrained black beans for the filling.
Should the corn be drained?
Yes, the 10-ounce can of corn should be drained before being added to the mixture.
What provides the smoky flavor in the filling?
The smoky flavor comes from the addition of 4-5 seeded and minced chipotle peppers.
How long should the bean and corn mixture simmer?
The mixture should simmer uncovered for 30 minutes to evaporate liquid and meld flavors.
What type of baking dish is recommended?
A 13x9 inch baking dish lightly sprayed with cooking spray is recommended.
How do you arrange the enchiladas in the dish?
Roll the tortillas tightly and place them seam-side down in the baking dish.
How much sauce is placed at the bottom of the pan?
Spread about a third of the prepared enchilada sauce evenly across the bottom of the dish before adding the tortillas.
When should the lime juice and cilantro be added?
Stir in the lime juice and chopped cilantro after the bean mixture has finished simmering and is removed from the heat.
How long should the dish cool after baking?
Allow the enchiladas to cool for at least 5 minutes before serving.
What are suggested side dishes for these enchiladas?
They are great served with guacamole and cilantro-lime rice.
What kind of oil is used to sauté the vegetables?
One tablespoon of olive oil is used to sauté the onion and green pepper.
Does the sauce require stock?
Yes, the sauce uses 1 cup of vegetable stock.
How many garlic cloves are needed in total?
The recipe uses 6 cloves total: 2 crushed for the sauce and 4 minced for the filling.
Is Mexican oregano different from regular oregano?
While similar, Mexican oregano has a more citrusy flavor profile and is specifically requested in this recipe.
What type of flour is used for the tortillas?
The recipe specifies using flour tortillas, which provide a soft and sturdy wrap for the filling.
Can I adjust the spiciness of the sauce?
Yes, you can adjust the amount of chili powder (2-3 tablespoons) and chipotle peppers (4-5) to suit your heat preference.
What is the texture of the sauce after simmering?
The sauce should be thick enough to coat the enchiladas after simmering for 10 minutes uncovered.
Is there any salt in the filling?
Yes, 1/2 teaspoon of salt is added to the bean and corn mixture during the simmering process.
What is the total number of ingredients used?
This recipe utilizes a total of 23 ingredients to achieve its complex, smoky flavor.