Black Bean and Corn Enchiladas
I am a bean girl, not gonna lie. I have tried them in so many dishes and so far they seem to go with everything. When I was in college beans were an easy cheap go-to for dinner and now that I’m out of college and can afford other options, beans are still one of my favorite dinner options. A few months ago Joe spent a weekend with his sister, and her husband whipped up an “amazing” bean dip that I “had to try”. The recipe was simple enough: black beans, brown sugar, and chipotles in adobo sauce and then blend. I decided to morph to take the basic ingredients from this dip and make some delicious enchiladas. Black bean enchiladas are nothing new, but I had never tried making them (or any enchiladas) with the chipotles before. Normally when I get the chipotles I’m making salad dressing or a spicy sour cream dip. I did leave out the brown sugar in this recipe, and used the corn to help cut the spice of the sauce. Needless to say, this recipe was a HUGE HIT in my house and we were fighting over the leftovers.
Ingredients: (serves 4)
- 8 corn tortillas, fajita/enchilada sauce
- 1/2 tbsp olive oil
- 1 vidalia onion, diced
- 2 cans no salt added black beans, rinsed and drained
- 1/2 cup corn off the cob
- 3 chipotles in adobo sauce, diced with at least 1/2 tbsp of the sauce
- 1 1/2 cup favorite enchilada sauce (I use veg. stock)
- 1/2 cup shredded Mexican Cheese
- sour cream to top
- Heat the olive oil in a sauce pan over medium heat. Add the onion and cook 5 minutes before adding the beans, corn, and chipotles. Cover and simmer for 5 minutes.
- Meanwhile preheat the oven to 350. Pour some of the enchilada sauce on the bottom of a large roasting pan/casserole dish. One at a time begin filling the tortillas with the filling, with about 2 tbsp of filling going in each enchilada. Roll tight! Cover with the remaining enchilada sauce before covering with tin foil. Bake for 30minutes.
- Remove from oven and top with the cheese before returning to the oven to bake for a final 15minutes, until the sauce is bubbly and the cheese is starting to brown. Serve, topped with sour cream if desired.