- 1/4 cup olive oil
- 2 tablespoons whole wheat flour
- 1/4 cup New Mexico or California chili powder
- 1 (28 ounce) can tomato sauce / 1 28-oz can tomatoes chopped in blender
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
- maybe try cocoa (1/8 tsp)
- 1 small can of sliced black olives, drained
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups of cheese (such as monterey jack or other Mexican cheese), shredded
- 2 cups cooked black beans
- 6-8 fresh corn or multi-grain tortillas (cooked)
- 1 lg portobello mushroom, cut into 1/4″ pieces (optional)
- 2 zucchinis cut into 1/4″ cubes (optional)
- avocado slices or guacamole
- Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
- Gradually stir in tomato sauce / tomatoes, cumin, garlic powder, and onion salt / powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
- Season to taste with salt.
Mushrooms & Zucchini:
- Heat oil over medium-high heat.
- Saute the mushrooms and zucchinis, salt & pepper, oregano for approx. 5 minutes.
- Add garlic and cook 1 min.
- Preheat the oven to 350 degrees.
- In a large casserole pan, spread some of the sauce on the bottom so the enchiladas won’t burn.
- Fill each of the tortillas with beans, vegetables, cheese. Roll-up and place in the casserole.
- Once all of the tortillas have been filled and placed, pour the enchilada sauce over the enchiladas (keep it light – you don’t want to drown the enchiladas, otherwise, they can be soggy).
- Sprinkle any of the remaining cheese on top.
- Sprinkle the black olives over the top.
- Cover and cook for 30 minutes.
- Serve with avocado slices or guacamole.