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1
Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now.
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2
Preheat oven to 350F.
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3
Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
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4
Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate.
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5
Once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
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6
Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish.
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7
Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas.
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8
Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes.
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9
Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving.
