1can of black beansdrained and rinsed OR 1 ½ cups cooked black beans
1127 ml or 4 oz can of chopped green chilis
8large tortillas
1cupshredded cheddar cheese
Enchilada Sauce:
2tbspbutter
2tbspflour
2tspchili powder
1tspsmoked paprika
½tsponion powder
½tspgarlic powder
¼tspcumin
¼tspsalt
1cupwater
1tspchicken or vegetarian bouillon pasteI like the Better Than Bouillon brand
½tspliquid smokeoptional but highly recommended!
Instructions
Lightly grease a 9x12 pan and prep the veggies.
Preheat oven to 350 degrees Fahrenheit.
Make the enchilada sauce:
Melt the butter in a small pot over medium low heat.
While the butter is melting, stir together the flour, spices, and salt in a small bowl.
Once the butter has melted, dump the spice mix in.
Stir and cook for one minute. A thick paste should form.
Splash in a bit of the water. Stir to combine.
Keep adding the water, one splash at at time, stirring well in between each addition.
Once all the water has been added, cook until bubbling.
Remove from heat and add the bouillon paste and liquid smoke.
Set aside ¼ cup enchilada sauce
Back to the enchiladas....
Pour the oil into a large frying pan, wok, or pot. Place over medium heat and add in the sliced peppers and onions. Cook until the onions are soft but the peppers are still tender crisp.
Add in the bulk of the sauce along with the black beans, and green chilis. Stir to combine.
You should have about 4-5 cups of mixture, depending on the size of your onion and peppers.
Place ½ to ⅔ cup of the veggie mix onto the centre of a tortilla wrap. Fold in about an inch of the sides, the fold up the bottom over the filling and tuck it in under the filling. Roll up from the bottom.