Bean, Cheese & Veggie Enchiladas

Serves: 4-6

Ingredients:

Enchilada Sauce:

  • 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)
Other Ingredients:
  • 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

Directions:

Enchilada Sauce:

  1. 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.
  2. 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.
  3. Season to taste with salt.

Mushrooms & Zucchini:

  1. Heat oil over medium-high heat.
  2. Saute the mushrooms and zucchinis, salt & pepper, oregano for approx. 5 minutes.
  3. Add garlic and cook 1 min.

Enchiladas:

  1. Preheat the oven to 350 degrees.
  2. In a large casserole pan, spread some of the sauce on the bottom so the enchiladas won’t burn.
  3. Fill each of the tortillas with beans, vegetables, cheese. Roll-up and place in the casserole.
  4. 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).
  5. Sprinkle any of the remaining cheese on top.
  6. Sprinkle the black olives over the top.
  7. Cover and cook for 30 minutes.
  8. Serve with avocado slices or guacamole.

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