Chipotle Black Bean and Fire-Roasted Vegetable Enchiladas.
Chipotle Black Bean and Fire-Roasted Vegetable Enchiladas
Servings: 4 -6
Author: Cynthia McCloud Woodman
  • 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
  1. Pre-heat oven to 350*.
  2. Heat olive oil over a medium heat until shimmering. Add onion and sauté until translucent, about 5 minutes.
  3. Add garlic, Chipotle powder, oregano and cumin cook 2 minutes.
  4. Add bean, corn, peppers and chiles and cook just until heated. Remove from heat.
  5. 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.
  6. 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.)
  7. 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.