2tablespoonslight olive or other neutral tasting oil
2tablespoonsfloura gluten-free all purpose flour works well here
1/4cupchili powder
1/2teaspoongarlic powder
1/2teaspoonground cumin
1/2teaspoonoreganopreferably the Mexican variety
2cupsvegetable broth
Sea salt and fresh ground pepperto taste
Enchiladas:
1canblack beansdrained
1cuppico de gallo or salsa
12corn tortillas
2cupsshredded cheese of your choice
Sour creamgreen onions, or diced avocado, for serving
Instructions
Preheat oven to 350 degrees F.
To make the sauce, heat the oil in a saucepan over medium high heat. Add the flour and stir and cook for about a minute.
Add all of the seasonings and stir for another minute or so.
Stream in the broth, and bring to a boil. Reduce to a simmer, and let simmer over low heat for about 10 minutes, until sauce is thickened.
Remove from heat.
To make and assemble the enchiladas, combine the beans and salsa in a small bowl. Heat the tortillas according to the package directions — I usually heat them on a dry skillet one at a time on the stove until they are pliable, maybe 10-15 seconds per side.
Fill each tortilla with a bit of the bean mixture and a sprinkle of cheese, and add to a casserole dish. You should have half a cup of the cheese or so left after filling the tortillas.
Pour the sauce over the enchiladas and sprinkle with remaining cheese.
Bake for 15-20 minutes, until cheese is melted and sauce is bubbly. Remove, let cool for a few minutes, and serve with your favorite toppings.