Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce
Let’s say you had someone coming over for dinner.
This is a person you like, a person that happened to be vegan. But for you, that’s not a big deal. You’ve got this. Except you don’t. Because salad is boring, and pasta is predictable. You don’t want anything complicated, you want the “this old thing?” version of a meal.
But then you freeze up. It’s a simple dinner, a “I hardly have more than 20 minutes to throw this together” meal, but it still has to be great. So you go back to your childhood comfort foods. And although what your mom made was less “enchiladas” and more of a “burrito casserole,” it was still one of your favorites.
Tortillas are vegan. So is corn and beans and avocados. Beer is vegan, for the most part. And even though you still put cotija cheese on half of it, it’s still a damn good meal, vegan or not. Because produce is amazing and celebrating it in a big ‘ol pan of spicy sauce will a malty stout should be something that everyone does more often.
Because plants are awesome.
This is how I make corn tortillas, once you start, you’ll never go back to store bought.
- 2 tbs cornstarch
- 2 tbs tomato paste
- ½ cup tomato sauce
- 1 chipotle chili in adobo, finely minced
- 2 tbs adobo sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp cumin
- ¾ cup stout
- 2 large avocados
- ½ tsp salt
- ½ tsp pepper
- 8-10 homemade or good quality corn tortillas
- 1 can (425g) black beans, rinsed and drained
- kernels from one ear of corn
- ¼ cup cotija cheese (optional. Omit for vegan)
- ¼ cup chopped cilantro
- Preheat oven to 425.
- Add the cornstarch, tomato paste and tomato sauce to a pot, whisk until well combined. Add to medium heat, stir in the chipotles, adobo sauce, garlic powder, onion powder, salt, cumin and stout.
- Allow to simmer until slightly thickened, about five minutes.
- In a small bowl mash together the avocados, salt and pepper.
- Heat the tortillas slightly to make them more pliable.
- One at a time spread tortillas with avocado, fill with black beans and corn, roll tightly.
- Place into an 8X8 pan in a tight row.
- Pour the sauce evenly over the pan.
- Bake at 425 for 12-15 minutes or until warm and bubbly.
- Top with remaining ingredients, serve warm.
*For an 9x13 pan, double the recipe