1 ½cupsleftover roasted veggieschopped into chunks ~¾"
2-3cupsColby JackMonterey Jack, or a cheese combo, grated
15ozblack beans
2teaspoongarlic powder
1teaspooncumin
1pinchcinnamon
salt and pepper
Optional: Leftover sautéed greens
Cilantro for garnish
8medium tortillas
2cupshomemade red saucesee ingredients below
Enchilada Sauce:
3tablespoonolive oil
3tablespoonflour
3teaspoonground chili powder
1-2teaspooncumin
1teaspoongarlic powder
½teaspoondried oregano
salt and pepper
2tablespoontomato paste
2cupsvegetable broth
1teaspoonapple cider vinegar or distilled white vinegar
Freshly ground black pepperto taste
Instructions
Enchilada sauce: Add all the spices and the flour for the enchilada sauce to a bowl, set aside. Heat the oil over medium heat in a saucepan. When shimmering, add the flour and spices. Stir constantly with a whisk. Cook ~1 minute. Add the tomato paste and continue to whisk constantly. Add the broth and continue to whisk constantly. Bring to a boil, reduce to simmer (make sure there are no lumps) and whisk for ~5 minutes until the sauce thickens. Remove from heat, whisk in the vinegar and season with salt and pepper.
Preheat to 400F.
Add the veggies, 1 cup of cheese, black beens, garlic, cumin, and salt and pepper to a bowl. This is your filling. Easy enough, right?
Add ~3 tbsps of the enchilada sauce to a 13x9 inch oven-safe pan. This is so the tortillas don't stick.
Add ~½ cup of the filling to the middle of a tortilla, then roll to close and place it seam side down in the pan. Repeat with the other 7 tortillas. They will overlap slightly to fit.
Pour the rest of the enchilada sauce on top of the enchiladas. Top with the rest of the cheese. Bake for 20 minutes until the cheese is melted and even a little bubbly.
Let rest 10 minutes, top with chopped cilantro leaves and serve!