Corn and Black Bean Enchiladas with Chipotle-Tomato Sauce
Think Mexican-inspired fare is less that amazing without loads of cheese? Think again!
Recipe by Danielle B.
Cook Time: 20 min
How Do You Make It?
1 clove garlic, minced
2 chipotle chiles canned in adobo, seeded and minced
2 (8-ounce) cans tomato sauce
1/2 cup water
1 tablespoon plus 1/2 cup vegetable oil, divided
1/2 medium onion, small diced
2 medium zucchinis, small diced
1 (14.5-ounce) can black beans, rinsed
3/4 cup frozen corn
12 (6-inch) corn tortillas
1/4 cup chopped fresh cilantro
salt to taste
Preheat the oven to 350ºF. Lightly oil a large casserole dish.
Place a medium saucepan over medium heat. Add the garlic, chipotle, tomato sauce, and water. Bring the sauce to a boil, then reduce the heat to very low and allow to simmer while you prepare the enchiladas.
Place a large skillet over medium heat. Add 1 tablespoon of oil followed by the onion, zucchini, and salt, cooking until they are almost tender. Add the black beans and corn and continue cooking until warmed through.
Add the remaining 1/4 cup of oil to a medium skillet and place over medium heat. Test to see if the oil is hot enough for frying by placing part of a tortilla in the oil. If it bubbles, then the oil is ready. Fry the tortillas, one at a time, for 10 seconds each side, then transfer to a paper towel lined plate and season each with salt. The tortillas should be slightly crisp, yet pliable, and not too greasy.
Place an even amount of the corn and bean mixture across the middle of each of the fried tortillas, roll them, and place seam side down in the prepared casserole dish. Pour the tomato sauce over the filled tortillas and bake in the oven until the enchiladas are hot, about 10 minutes. Sprinkle with the chopped cilantro and serve.
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