Black Bean & Corn Enchiladas
"Easy meatless enchiladas. You can skip the first step and use a store-bought enchilada sauce to save time, but I always make my own as I've never found a jarred brand that I've liked. These are great topped with freshly made guacamole and served with cilantro-lime rice...."
INGREDIENTS
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2 -3 tablespoons chili powder
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2 tablespoons flour
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2 teaspoons cocoa powder
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1 teaspoon oregano, Mexican
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1 teaspoon cumin
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2 garlic cloves, crushed
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3 -5 tablespoons water
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1 cup vegetable stock
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1 (15 ounce) can tomato sauce
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1 teaspoon salt (to taste)
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1 tablespoon olive oil
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1 onion, chopped
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1 green pepper, chopped
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4 garlic cloves, minced
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4 -5 chipotle peppers, seeded and minced
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1 (15 ounce) can black beans, undrained
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1 (10 ounce) can corn, drained
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1 teaspoon cumin
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1/2 teaspoon oregano, Mexican
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1/2 teaspoon salt
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1 tablespoon lime juice (about one lime half)
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1/2 cup cilantro, chopped
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10 (8 -9 inch) flour tortillas, warmed in the microwave for 30 seconds just before using
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4 ounces Cotija cheese, crumbled or grated
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