Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce




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 Murphy’s Irish Stout



2 large avocados

½ tsp salt

½ tsp pepper

8-10 homemade or good quality corn tortillas

1 can black beans, rinsed and drained

1 can 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 Murphy’s Irish 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 9×13 pan, double the recipe