Black Bean and Cheese Enchiladas with Chipotle Sauce
- cooking spray
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 5 tablespoons minced garlic
- ¼ teaspoon kosher salt
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- 1 chipotle pepper in adobo, stemmed and seeded
- 1 tablespoon adobo sauce from chipotle can
- 1 tablespoon fresh lime juice
- ⅛ teaspoon ground red pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups shredded Mexican-blend cheese, divided
- 3 green onions, thinly sliced and
- 12 (6 inch) corn tortillas
- 6 tablespoons sour cream
- Preheat oven to 400°F (200°C). Prepare a 13x9-inch baking dish with cooking spray.
- Heat oil in a saucepan over high heat. Sauté onion in hot oil until fragrant, about 1 minute.
- Reduce heat to medium. Stir garlic and salt with the onion and continue cooking until onion is golden, about 5 minutes.
- Pour broth into the pan; add tomato paste and cumin and stir to dissolve the paste into the liquid. Cook mixture until thickened, about 8 minutes.
- Pour mixture into a blender; add chipotle pepper and reserved chipotle sauce. Remove center piece of blender lid to allow steam to escape. Hold lid on blender with a clean towel over the opening. Blend until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Stir lime juice and ground red pepper into the mixture
- Mix black beans, 1 cup cheese, and half the green onions in a bowl.
- Spread ½ cup of the blended sauce into the bottom of the prepared baking dish.
- Warm tortillas in microwave for 30 seconds. Spoon 3 tablespoons bean mixture down center of each tortilla and roll into cylinders. Place rolled tortillas seam-side down in the prepared dish. Pour remaining sauce over filled tortillas; top with remaining cheese.
- Bake in preheated oven until cheese is melted and lightly browned, about 15 minutes. Sprinkle remaining green onions over the enchiladas to serve with sour cream.
Not a fan of black beans? No problem. Substitute pinto beans or refried beans. If you want to add vegetables to the filling, go right ahead. Spinach or corn kernels would be terrific in this dish. Or try it with mushrooms and caramelized onions.
What others are saying
Chaz Norwood says:
These felt a little dry to me but an easy fix was to add salsa and guacamole. I also added extra sauce enchilada sauce. Love the vegetarian take, not bad for meatless Monday.
Jessica Scott says:
Delicious enchiladas, great sauce, and kid friendly. Not too spicy at all. I could literally eat these all day. If you want, you can even add some shredded chicken or pork to the mix.
Sam Dalton says:
These enchiladas were really good. I usually only eat green sauce but really enjoyed this red sauce too. The chipotle flavors are fantastic.
Laura Griffin says:
Delicious vegetarian enchiladas! The sauce wasn't too spicy, and tastes like authentic red enchilada sauce. This is enough to feed up to four people, unless you're greedy like me! My sister and I ate all of it together. Can't wait to make these again.