Black Bean Corn Enchiladas

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Easy meatless enchiladas. you can skip the first step and use a store-bought enchilada sauce to save time, but i always make my own as i've never found a jarred brand that i've liked. these are great topped with freshly made guacamole and served with cilantro-lime rice.

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Steps

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Make the enchilada sauce: combine chili powder , flour , cocoa powder , oregano , cumin and garlic in a small saucepan.

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While whisking , slowly add water one tablespoon at a time until a fairly thick paste forms.

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Whisk in stock , bring to boil and then lower hit and simmer for 5 minutes , or until the mixture thickens.

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Now whisk in the tomato sauce , bring to a boil , then lower heat and simmer for 10 minutes , uncovered.

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You can add salt at this point , but if your chili powder has salt you might want to skip it or use only a small amount.

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Remove from heat and set sauce aside for now.

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Preheat oven to 350f.

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Heat the olive oil in a saucepan over medium-high heat , then add the onion and bell pepper.

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Saute for about five minutes , then add the garlic and chipotle peppers and cook for 2-3 minutes longer.

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Stir in the black beans with can liquid.

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Stir well.

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Now add the drained corn , cumin , oregano and salt.

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Bring to a boil , then lower heat and simmer uncovered for 30 minute.

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Ingredients

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chili powder, flour, cocoa powder, oregano, cumin, garlic cloves, water, vegetable stock, tomato sauce, salt, olive oil, onion, green pepper, chipotle peppers, black beans, corn, lime juice, cilantro, flour tortillas, cotija cheese