Corn & Black Bean Enchiladas with Chipotle Stout Red Sauce

These vegan corn and black bean enchiladas are smothered in a rich chipotle stout red sauce, offering a spicy and savory flavor profile that perfectly complements the sweetness of the corn and earthiness of the beans. Its a satisfying dish thats sure to please vegans and non-vegans alike

Ingredients:

• 1 cup cooked black beans
• 1 cup corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 1/2 cups chipotle stout red sauce
• 1 cup vegan cheese, shredded
• Cilantro leaves, for garnish

Instructions:

Preheat oven to 375F 190C

In a skillet, heat olive oil over medium heat

Add diced onion and garlic, saut until softened

Add cooked black beans, corn kernels, ground cumin, chili powder, salt, and pepper

Cook for 5 minutes, stirring occasionally

In a separate skillet, warm the corn tortillas until they become pliable

Spread a spoonful of chipotle stout red sauce on the bottom of a baking dish

Fill each tortilla with the black bean and corn mixture, roll tightly, and place seam side down in the baking dish

Pour remaining chipotle stout red sauce over the enchiladas and sprinkle with vegan cheese

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly

Garnish with cilantro leaves before serving