Smoky Chipotle Black Bean & Sautéed Corn Enchiladas | DishGen Recipe

Ingredients

• 12 corn tortillas
• 2 cups cooked black beans (or canned, drained and rinsed)
• 1 cup diced onion
• 1 cup diced bell peppers (red and green mix)
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 cup canned diced tomatoes with green chilies
• 1 tablespoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt, or to taste
• 2 cups enchilada sauce (see below)
• 1/4 cup chopped fresh cilantro (optional)
• 3 tablespoons olive oil (divided) For Enchilada Sauce:
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups vegetable broth
• 1 (8-ounce) can tomato sauce
• Salt to taste