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Cheesy Vegetarian Black Bean Enchiladas with Spicy Chipotle Sauce
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 oz) red enchilada sauce
- 1 can (7 oz) chipotle peppers in adobo sauce
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Stir in the black beans, corn, ground cumin, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the mixture is heated through. Remove from heat.
- In a blender, combine the red enchilada sauce and chipotle peppers in adobo sauce. Blend until smooth to make the spicy chipotle sauce.
- Spread a thin layer of the spicy chipotle sauce on the bottom of the prepared baking dish.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Spoon a generous amount of the black bean mixture onto each tortilla, then sprinkle with a small handful of shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining spicy chipotle sauce over the top of the enchiladas, then sprinkle with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro before serving. Enjoy!
The history of Cheesy Vegetarian Black Bean Enchiladas with spicy chipotle sauce can be traced back to the rich culinary traditions of Mexico. This dish is a delightful fusion of flavors, combining the earthy goodness of black beans, the creamy richness of cheese, and the smoky heat of chipotle peppers. Renowned chefs in regions like Oaxaca and Puebla have perfected this recipe, infusing it with their own unique twists and techniques. Today, the best versions of this dish can be found in authentic Mexican restaurants that stay true to traditional recipes. The key to getting this dish right lies in the balance of flavors - the creaminess of the cheese, the robustness of the black beans, and the fiery kick of the chipotle sauce. For a famous alternative method, some chefs recommend adding roasted vegetables like bell peppers and onions to elevate the dish to new heights.
50 min
6
380 calories
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