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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now. | 2. Preheat oven to 350F. | 3. Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer. | 4. Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate. | 5. Once the beans & corn are done, remove from heat and stir in lime juice and cilantro. | 6. Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish. | 7. Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas. | 8. Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes. | 9. Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili powder	2 -3	tablespoons		0.0	0.0	0.0	0.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
cocoa powder	2	teaspoons		8.17	2.0748	0.7023	0.4909
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
garlic clove	2		crushed	-	-	-	-
water	3 -5	tablespoons		0.0	0.0	0.0	0.0
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
tomato sauce	1	can		-	-	-	-
salt	1	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
chipotle pepper	4 -5		seeded minced	-	-	-	-
black bean	1	can	undrained	991.8141	181.3769	62.8246	4.1301
corn	1	can	drained	908.3958	184.815	23.4441	11.7967
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
oregano	1/2	teaspoon		2.65	0.6892	0.09	0.0428
salt	1/2	teaspoon		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
flour tortilla	10			-	-	-	-
cotija cheese	4	ounces	crumbled grated	415.0366	4.5019	22.6796	34.0194

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.