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Chipotle Black Bean and Fire-Roasted Vegetable Enchiladas.
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Chipotle Black Bean and Fire-Roasted Vegetable Enchiladas

Servings: 4 -6
Author: Cynthia

Ingredients

  • Chipotle Black Bean And Fire Roasted Vegetable Enchiladas
  • 2 cups cooked black beans, drained.
  • 1 onion diced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon chipotle powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground oregano
  • 1/2 cup roasted red bell peppers chopped. (These can be purchased in a jar if you would like to save time)
  • 1 1/2 cups fire roasted frozen corn Trader Joe's
  • 4 ounce can fire roasted diced green chiles
  • 28 ounce can Green enchilada sauce
  • 12 whole wheat tortillas
  • 3 1/2 cups grated cheese Mexican blend, Jack, Mozzarella

Instructions

  • Pre-heat oven to 350*.
  • Heat olive oil over a medium heat until shimmering. Add onion and sauté until translucent, about 5 minutes.
  • Add garlic, Chipotle powder, oregano and cumin cook 2 minutes.
  • Add bean, corn, peppers and chiles and cook just until heated. Remove from heat.
  • Place about 1/3 cup of filling along the middle of each tortilla. Top with 4 tablespoons shredded cheese, roll. Lay each enchilada, seam side down, in a 13" X 9" baking dish.
  • Continue until all tortillas or filling is used up. (Makes about 10-12 depending on the size of the tortilla and amount of filling used.)
  • Pour green enchilada sauce over the enchiladas, covering them. Top with remaining cheese. Cover and bake at 350* for 30 to 40 minutes until hot and bubbly. Remove from oven and let sit, covered for 10 minutes for easier cutting.