1can black soybeansdrained and rinsed and lightly smashed
1 1/2tspchili powder
1/4cupfrozen, fresh or canned corn
2cupsmonterey jack cheesedivided
Salt to taste
Preheat a skillet over medium high heat and add in the olive oil for the sauce. Add the garlic and cook for 30 seconds, then add in the chipotle, adobo sauce, maple, cumin and tomato sauce. Simmer for 10 minutes until the flavours come together then season with salt to taste. Pour into a dish and set aside.
Clean out the skillet and add the olive oil for the filling. Add in the beef and start to cook until it browns. Add in the garlic, bell peppers, jalapeno, mushrooms, the lightly smashed beans, chili and cumin. Cook for 7 minutes, then add in 1/4 cup of the reserved sauce, along with the corn and salt, to taste. Set aside.
Meanwhile, preheat oven to 350 F and grease a 13x9" baking dish.
Carefully remove the leaves from the cabbage head and plunge into a pot of salted boiling water. Cook for 3-4 minutes then transfer to a bowl filled with ice water. Dry the leaves off.
Place a leaf in front of you with the stem towards you and add about 3-4 tablespoons of filling. Top with 1 tablespoon of cheese then roll up, tucking in the sides as you go.
Add about 1/4-1/3 cup of the sauce to the bottom of the dish and begin to fill with the cabbage rolls. Top with the remaining sauce. Cover the casserole dish with foil and bake in the oven for 15 minutes. Remove the foil and bake for another 15 minutes.
Finally, remove from the oven and sprinkle the cheese down the centre. Bake uncovered for an additional 10 minutes until the cheese is bubbly.
To serve, top with avocado, cilantro, cojita cheese and lime wedges on the side. Enjoy!