Chipotle Black Bean Enchiladas

Smoky chipotles in adobo are the key ingredient in these amazing enchiladas.

Chipotle Black Bean Enchiladas

 

Don’t let the number of ingredients scare you – it’s mostly spices.   You’ll find that the more meatless dishes you cook, the more expansive your spice cabinet becomes.

chipotles in adobo sauce

 

You can find chipotles in adobo sauce in the Mexican-style food section of your local grocery store, Walmart or Amazon. Each can contains enough peppers to last you a while and the unused peppers and sauce should be transferred to a glass container or jar and stored in the refrigerator.

Chipotle Black Bean Enchiladas
Print Recipe
Chipotle Black Bean Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
4Servings
15Prep Time
35Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units:
Instructions
Sauce
  1. Combine all ingredients in small pot and set on low heat to simmer. Stir occasionally.
Chickn'd broth
  1. Combine all ingredients, stir and set aside.
Filling
  1. Preheat oven to 350°.
  2. In heavy pan over medium high heat, place one tablespoon of vegetable oil and corn niblets. Stir and cook niblets until they begin to caramelize and turn brown. Add onion, green pepper and garlic and saute until cooked through - about 7 minutes. Set aside.
  3. Using a food processor or hand blender, pulse or puree well-rinsed black beans gently until about half the beans have turned to paste and the rest are in larger pieces. Be careful not to over-puree or the texture will be too pasty.
  4. Using the same pan you cooked the vegetables in, heat one tablespoon of oil over medium heat and add prepared beans. Slowly incorporate chickn'd broth, adding about a 1/4 cup at a time. Continue adding your broth as the texture dries out.
  5. Once all your broth has been added, add prepared vegetable mixture, minced chipotle pepper (use 1/2 pepper for low-medium intensity, 1 whole pepper for real zing), tomato paste, cumin, chili powder and salt. Continue cooking and stirring for about 5-7 more minutes. Remove from heat.
  6. In 9x13" pan, spread enough enchilada sauce just to lightly cover bottom to prevent tortillas from sticking. Prepare tortillas by placing a scant 1/3 cup filling in center and spread slightly. Roll each torilla and place in pan. Cover with remaining sauce and top with shredded cheese. Bake for 20 minutes until heated through and cheese has melted.
Chipotle Black Bean Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
4Servings
15Prep Time
35Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units:
Instructions
Sauce
  1. Combine all ingredients in small pot and set on low heat to simmer. Stir occasionally.
Chickn'd broth
  1. Combine all ingredients, stir and set aside.
Filling
  1. Preheat oven to 350°.
  2. In heavy pan over medium high heat, place one tablespoon of vegetable oil and corn niblets. Stir and cook niblets until they begin to caramelize and turn brown. Add onion, green pepper and garlic and saute until cooked through - about 7 minutes. Set aside.
  3. Using a food processor or hand blender, pulse or puree well-rinsed black beans gently until about half the beans have turned to paste and the rest are in larger pieces. Be careful not to over-puree or the texture will be too pasty.
  4. Using the same pan you cooked the vegetables in, heat one tablespoon of oil over medium heat and add prepared beans. Slowly incorporate chickn'd broth, adding about a 1/4 cup at a time. Continue adding your broth as the texture dries out.
  5. Once all your broth has been added, add prepared vegetable mixture, minced chipotle pepper (use 1/2 pepper for low-medium intensity, 1 whole pepper for real zing), tomato paste, cumin, chili powder and salt. Continue cooking and stirring for about 5-7 more minutes. Remove from heat.
  6. In 9x13" pan, spread enough enchilada sauce just to lightly cover bottom to prevent tortillas from sticking. Prepare tortillas by placing a scant 1/3 cup filling in center and spread slightly. Roll each torilla and place in pan. Cover with remaining sauce and top with shredded cheese. Bake for 20 minutes until heated through and cheese has melted.

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!