INGREDIENTS:
Sauce:
- 2 Tbsp vegetable oil
- 2 Tbsp all-purpose flour
- 2 Tbsp chili powder
- 2 cups water
- 3 oz. tomato paste (1/2 6 oz. can)
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 2 tsp unsweetened cocoa powder
- 1 tsp salt
Enchiladas:
- 1 (15 oz.) can black beans
- 1 medium avocado
- 1 small tomato
- 1 zucchini
- 1-2 whole green onions
- ½ cup frozen corn kernels
- handful cilantro
- ¼ tsp garlic powder
- ½ tsp salt
- 8 small tortillas (fajita size)
DIRECTIONS:
- First prepare the enchilada sauce. In a medium sauce pot combine the vegetable oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it.
- Preheat the oven to 350 degrees. Drain and rinse the can of beans, then add them to a large bowl. Cube the avocado, dice the tomato, dice the zucchini, slice the green onion, and pull a handful of cilantro leaves from their stems. Add them all to the bowl, along with the frozen corn kernels. Stir everything together. Season with a little salt and garlic powder (recommended amounts above, or use fresh minced garlic).
- Coat an 8×8 casserole dish with non-stick spray. Warm the tortillas briefly in the microwave to make them soft and pliable. Fill each tortilla with about ⅓ cup of filling and roll tightly. Place the filled tortillas in the casserole dish, seam side down. Once all of the filled enchiladas are in the dish, pour the enchilada sauce over top.
- Bake the enchiladas in the preheated oven for about 25 minutes, or until they’re heated through and the sauce is bubbly along the edges. Then devour!