Smoky Chipotle Black Bean & Sautéed Corn Enchiladas

"enchiladas "

CiaoBella

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6/29/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Enjoy these vibrant vegan enchiladas featuring lightly mashed black beans blended with sweet, sautéed corn and colorful peppers. Infused with smoky chipotle spices and wrapped in warm corn tortillas, topped with rich homemade enchilada sauce, then baked to bubbly perfection. This dish balances creamy texture and bold Mexican flavors, ideal for wholesome family meals or plant-based meal prep.

vegan mexican spicy hearty plant-based dinner

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Name: Smoky Chipotle Black Bean & Sautéed Corn Enchiladas
Yield: 6
Ingredients: 12 corn tortillas; 2 cups cooked black beans (or canned, drained and rinsed); 1 cup diced onion; 1 cup diced bell peppers (red and green mix); 2 cloves garlic, minced; 1 cup corn kernels (fresh or frozen); 1 cup canned diced tomatoes with green chilies; 1 tablespoon chipotle chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon oregano; 1/2 teaspoon salt, or to taste; 2 cups enchilada sauce (see below); 1/4 cup chopped fresh cilantro (optional); 3 tablespoons olive oil (divided) For Enchilada Sauce:; 2 tablespoons olive oil; 2 tablespoons all-purpose flour; 3 tablespoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper (optional); 2 cups vegetable broth; 1 (8-ounce) can tomato sauce; Salt to taste

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