Easy Cheesy Enchiladas

Easy Cheesy Enchiladas

Enchiladas adapted from bettycrocker.com, sauce from dinnerthendessert.com


For Sauce:
1/4 cups canola oil
2 tbsp whole-wheat flour
3 tbsp chili powder (like McCormick’s)
1-2 cups tomato sauce
1-2 cups vegetable broth
2 tsp ground cumin
1/2 tsp minced garlic
1/2 tsp onion powder OR 1 tsp finely diced onions
For Enchiladas:
1 tsp vegetable oil
1/2 cup finely chopped onions
1 tsp ground cumin
1 and 1/4 cups rinsed and drained black beans
Flour or corn tortillas
Flour or corn tortillas
Rice, sour cream, guacamole, salsa, and jack cheese


For Sauce:
Heat the canola oil and when it is hot, add the flour and chili powder. Cook until it turns slightly brown.
In another bowl, mix the tomato sauce and other ingredients until fully combined.
Add the tomato sauce mixture to the oil and flour mixture and stir.
Cook for 8-10 minutes or until thickened.

For Enchiladas
Grease a baking pan, warm a tortilla, and spoon in black beans in the center. Top the beans with rice, cheese, and salsa. Then, tightly roll up the tortilla. Top this with the sauce and sprinkle cheese over the sauce.
Spread the sauce over the enchiladas. They should be fully covered. Then sprinkle cheese on top.
Heat oven to 350 F and bake for 30-35 minutes or until thoroughly heated. The cheese on top should melt. Serve hot with sour cream, salsa, and guacamole if you want.