Smoky Chipotle Black Bean & Corn Enchiladas
Smoky Chipotle Black Bean & Corn Enchiladas are a culinary delight that effortlessly combines comfort and flavor. These cheesy tortillas, filled with black beans and sweet corn, are enveloped in a smoky chipotle sauce that tantalizes your taste buds. Ideal for gatherings or cozy nights in, this dish brings joy to any occasion. With vibrant colors and mouthwatering aromas, these enchiladas are not only delicious but also Instagram-worthy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8 corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen sweet corn
- 2 chipotle peppers in adobo sauce, minced
- 1 cup vegetable broth
- 1 cup shredded cheddar cheese
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp cumin powder
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and cumin; stir until fragrant.
- Mix in black beans and corn; cook for 5-7 minutes until heated through.
- In a separate bowl, blend chipotle peppers and vegetable broth until smooth. Pour this sauce into the skillet, stirring to combine.
- Preheat oven to 375°F (190°C). Fill each tortilla with the bean mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining sauce over enchiladas and sprinkle cheese on top. Bake uncovered for about 20 minutes until cheese is bubbling.
Nutrition
- Serving Size: 2 enchiladas (250g)
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 30mg
Keywords: Customize by adding grilled chicken or swapping black beans for pinto beans. Top with avocado or guacamole for added creaminess. To store leftovers, keep them in an airtight container in the fridge for up to three days.