Ingredients:

  • 1 tbsp olive oil (15 mL)
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 tbsp chili powder (15 mL)
  • 1 tsp ground cumin (5 mL)
  • ½ tsp smoked paprika (2.5 mL)
  • 1/4 tsp dried oregano (1.25 ml)
  • 1 (28 oz/794g) can crushed tomatoes
  • 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
  • 1 tbsp adobo sauce (from the can) (15 mL)
  • 1 cup vegetable broth (240 mL)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon brown sugar (12g)
  • 1 tbsp olive oil (15 mL)
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 1 (15 oz/425g) can black beans, rinsed and drained
  • 1 (15 oz/425g) can corn, drained
  • 1 avocado, diced
  • ½ cup chopped cilantro (120ml)
  • ¼ cup crumbled cotija cheese (optional, or other crumbly cheese like feta) (60ml)
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • 6 corn tortillas
  • 2 cups shredded Monterey Jack cheese, or Mexican blend (approx. 200g)

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion until softened. Add garlic, chili powder, cumin, smoked paprika, and oregano; cook until fragrant. Stir in crushed tomatoes, chipotle peppers, adobo sauce, vegetable broth, and brown sugar. Bring to a simmer, reduce heat, and cook for 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
  2. Heat olive oil in a separate skillet. Sauté the chopped onion until translucent. Add black beans, corn, diced avocado, cilantro, and cotija cheese (if using). Season with lime juice, salt, and pepper. Stir well to combine.
  3. Preheat oven to 375°F (190°C). Spread a thin layer of chipotle sauce in the bottom of the baking dish. Warm the corn tortillas in a microwave or dry skillet to make them more pliable (about 10-20 seconds on each side). Spoon approximately 1/3 cup of filling into each tortilla. Roll up each tortilla tightly and place seam-side down in the baking dish.
  4. Pour the remaining chipotle sauce evenly over the enchiladas. Sprinkle generously with shredded cheese. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  5. Let the enchiladas rest for a few minutes before serving. This helps the sauce thicken slightly and prevents burning your mouth.