- 2 tablespoons vegetable oil
- 2 tablespoons whole wheat flour
- 4 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1/2 white onion
- 1 bell pepper
- 1 small zucchini
- Salt and black pepper
- 1 can black beans (drained)
- 1/4 cup sliced olives
- 3 green onions
- 1/2 cup chopped cilantro
- 8+ corn tortillas
- In a small saucepan, heat 2 tablespoons of vegetable oil until warm (but not scalding).
- Add 2 tablespoons of flour into the pan and whisk until no clumps remain.
- Slowly add all the spices (chili powder, oregano, garlic powder, and salt) as well as the tomato paste. Whisk to combine (it will be very thick).
- Pour in the vegetable broth slowly, in thirds, whisking to incorporate the spices and remove any lumps.
- Turn the heat down and let this simmer for 15 minutes to thicken slightly. At this point, give it a taste and feel free to adjust any spices as necessary.
- Chop half a white onion and add to a skillet with a splash of water and allow it to cook and soften for several minutes.
- Meanwhile, loosely chop 1 bell pepper (any color) and 1 small zucchini squash into bite-sized pieces and throw them into the pan as well.
- Season with a few pinches of salt and pepper and allow to cook until fully softened (but not browned) for about 6-8 more minutes.
- Drain the can of black beans and add them into the pan, just until warmed, then remove from the heat and get ready to assemble the enchiladas.
- Also, chop the black olives, slice the green onions, and chop the cilantro.
Assemble & Bake
- First, preheat the oven to 350º and spread 1/2 cup of the enchilada sauce along the bottom of a large casserole dish (this will help the enchiladas stick after being rolled).
- Heat the tortillas in the microwave for 30 seconds to make them much softer and less likely to crack in half.
- The easiest way to assemble the enchiladas is by pouring a generous amount of sauce into a skillet (not heated) and then dip one side into the sauce and flip it over so that both sides are coated with a little sauce (as shown above).
- While still in the skillet, add about 2-3 tablespoons of the veggies and black beans along with a few olives, green onions, and a sprinkling of cilantro.
- From there, gently roll the enchilada around the filling and carefully place it into the casserole dish, with the seam towards the bottom so it stays rolled.
- Repeat for all the enchiladas, then cover the dish with foil and bake at 350º for around 20 minutes until the sauce turns slightly darker and begins bubbling around the edges.