Enchiladas with Chipotle Sauce

Enchiladas are the perfect comfort food: warm, gooey, and make you feel all fuzzy inside. I've been making them a lot recently and I think I'm onto something. I made my own sauce for the first time instead of store bought and it changed the game. I know this recipe feels long but do not fear!

Enchiladas

• 5 Tortillas

• 1 c rice

• 1/2 c black beans

• 2/3 c frozen corn and edamame

• 1 small bell pepper

• 1 zucchini

• 1/2 c Mexican blend cheese

• 1 t paprika

• 1/2 t cumin

• 1/4 t cinnamon

• 1/8 t black pepper

• 1/2 t salt, adjust to taste

Sweet Potato Black Bean Enchiladas

• 4 small sweet potatoes (cubed and roasted at 350˚F for 10 minutes in air fryer)

• 1/2 c roasted corn

• 1 c black beans

• 3-4 c spinach, chopped

• 1/4 c mozarella

• 1/2 t cumin

• 1/2 t paprika

• 1/2 black pepper

• 1/4 t salt

Enchilada Sauce

• 1 T olive oil

• 3 T flour

• 1 t cumin

• 1/4 t oregano

• 1/4 t cinnamon

• 3/8 t salt

• 1/4 t black pepper

• 2 T tomato sauce

• 1 large chipotle pepper, about 2 in long or 1 T chopped

• 1 clove garlic

• 2 c vegetable broth

• 1 t rice vinegar (sub apple cider or distilled white vinegar)

• 1 T adobo sauce

Chipotle Sauce

• 1/3 c greek yogurt

• 1 small chipotle pepper, about 1 in long or 1/2 T chopped

• 1 t adobo sauce

• 2 T Mexican blend cheese

Directions

1. Chop bell peppers and zucchini. Sauté until mostly cooked.

2. Enchilada Sauce: (1) Mix flour, cumin, oregano, cinnamon, salt and black pepper in a small bowl. (2) Process chipotle pepper, garlic, and 4 T broth in a food processor. (3) On low heat, slightly heat oil in a small sauce pan. (4) Add flour mixture and mix. (5) Add tomato paste and chipotle pepper mixture and mix. (6) Add vegetable broth, rice vinegar, and adobo sauce while whisking constantly to combine with the tomato paste. (7) Bring mixture to a boil and cook an additional 2 minutes to allow it to thicken.

3. Defrost corn and edamame by adding water and microwaving for 2 minutes.

4. Add corn and edamame, black beans, rice, and 3 T cheese to the sautéed vegetables. Season with paprika, cumin, cinnamon, black pepper, and salt. Add 1/2 c enchilada sauce. Mix filling together.

5. Coat 9 x 13 inch pan with enough enchilada sauce to cover the bottom.

6. Scoop 1/5 of the filling (~1/2 c) into each tortilla. Wrap and place crease side down into the pan.

7. Pour remaining enchilada sauce on top of wrapped tortillas. Add remaining cheese on top, adjust to taste.

8. Bake at 350˚F for 20 minutes until the cheese melts.

9. Chipotle sauce: Blend all ingredients together in a food processor.

10. Drizzle chipotle sauce over finished enchiladas.