Prep 15 mins
Cook 1 hr 15 mins
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.
- 2 -3 tablespoons chili powder
- 2 tablespoons flour
- 2 teaspoons cocoa powder
- 1 teaspoon oregano, Mexican
- 1 teaspoon cumin
- 2 garlic cloves, crushed
- 3 -5 tablespoons water
- 1 cup vegetable stock
- 1 (15 ounce) can tomato sauce
- 1 teaspoon salt (to taste)
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 4 garlic cloves, minced
- 4 -5 chipotle peppers, seeded and minced
- 1 (15 ounce) can black beans, undrained
- 1 (10 ounce) can corn, drained
- 1 teaspoon cumin
- 1⁄2 teaspoon oregano, Mexican
- 1⁄2 teaspoon salt
- 1 tablespoon lime juice (about one lime half)
- 1⁄2 cup cilantro, chopped
- 10 (8 -9 inch) flour tortillas, warmed in the microwave for 30 seconds just before using
- 4 ounces Cotija cheese, crumbled or grated
- Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now.
- Preheat oven to 350F.
- Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
- Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate.
- Once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
- Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish.
- Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas.
- Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes.
- Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving.
Great enchiladas -- the sauce was really delish and I won't be buying canned enchilada sauce anymore. Served this dish alongside some mango/avocado guacamole. Made as directed; although next time I will reduce the baking time in half as everything is cooked and the baking time seemed a little too long. Made for PRMR, May, 2014.
We enjoyed these enchiladas last night for dinner. They had a great smokey flavor from the chipotles in adobo. We made the home-made sauce versus using store bought. I think this recipe is better suited for a weekend night as it is a bit labor intensive for a weekday meal. I substituted grated dark chocolate for the cocoa powder because that is what I had on hand, and substituted queso fresco for the cotija, again because that is what I had. Again, this was a very nice meal. Thanks!
I had planned to make a large batch of this, but got sick, so just made a little for me. I got really lazy and just layered tortilla, then filling, etc. Used some canned enchilada sauce. Very much enjoyed. Thanks!