Easy black bean, cheese, and corn enchiladas with homemade chipotle enchilada sauce. Perfect make-ahead vegetarian meal.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Mexican
Servings: 8people
Author: Caitlin Charlton
Ingredients
½medium yellow onionpeeled and halved
4garlic clovessmashed
½teaspoonavocado oil or other mild oil
6oztomato paste
3.5ozcanned chipotle peppers in adobo sauceuse less sauce to reduce spice
½teaspoonground cumin
1teaspooncocoa powder
3cupschicken brothor vegetable broth
⅓cupavocado oil or other mild oil
5tablespoonall-purpose flour
Black Bean and Corn Enchiladas
2cupsfrozen cornthawed
15ozcan black beansdrained and rinsed
20medium corn tortillas
16ozshredded cheddar cheese
8ozshredded pepper jack cheeseor jack cheese for less spice
1tablespoonchopped chilantrofor garnish, optional
sour creamfor serving, optional
Instructions
Chipotle enchilada sauce
Preheat the oven to 400 degrees Fahrenheit. Arrange onion and smashed garlic on a sheet pan. Toss with ½ teaspoon oil. Bake for 10 minutes then turn the broiler on high. Broil for 3-5 minutes, or until onions just begin to get black on the edges.
Add onion and garlic to a blender along with tomato paste, chipotle peppers and adobo sauce, ground cumin, cocoa powder, and chicken broth. Blend until smooth, about 10 seconds. (caution: heat expands in a blender, be sure to release air while blending)
Heat ⅓ cup of oil in a large pan on medium high heat. Slowly add one tablespoon at a time of flour and whisk until there a no lumps, creating a roux. Slowly add the blended mixture to the pan and whisk until fully incorporated. Take off heat.
Black bean and corn enchiladas
Preheat the oven to 400 degrees Fahrenheit (if not already preheated from earlier).
Spread ½ cup of enchilada sauce along the bottom of two 9x13 baking dishes.
Heat a medium pan on medium high heat. One at a time, add a tortilla and heat until maleable. Add a spoonful of each type of cheese, black beans, and corn. Roll the tortilla and place in the pan with the seam facing down. Repeat for all tortillas.
Pour remaining enchilada sauce on top of the rolled up tortillas. Sprinkle each baking dish with 1 cup of cheddar and ½ cup of pepper jack cheese.
Bake for 25-35 minutes or until cheese is bubbly and beginning to brown. At the end you can broil for a minute or two to make the cheese crispier, if you would like. Serve immediately with a garnish of cilantro and a side of sour cream (optional).
Notes
You can make these enchiladas up to a day in advance. If doing so, save the last step until you are ready to enjoy. These may take a little longer to cook if you pop them in the oven straight from the fridge.