Vegetable Enchiladas

Ingredients

Enchilada Sauce

• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 tablespoons all-purpose flour
• 2 cups vegetable broth

Enchiladas

• 1 tablespoon vegetable oil
• ½ cup onion, diced
• 2 garlic cloves, minced
• 1 cup zucchini, cut into ½” cubes
• 2 cans black beans, drained and rinsed
• 1 cup corn 
• 1 4 ounce can diced green chiles
• 1 cup tomatoes, diced
• 1 cup Monterey jack cheese, shredded
• Flour tortillas, small size (6-8 inches)
• Queso Fresco
• Pico de Gallo
• Sour Cream 
• Guacamole

Instructions

1. Make Enchilada Sauce – Add vegetable oil to a medium saucepan on medium heat. Add tomato paste, cumin, chili powder, salt, onion powder and garlic powder. Whisk to combine. Add flour and create a roux by whisking together for 1-2 minutes. Slowly pour 2 cups of vegetable broth into roux whisking the entire time until there are no more clumps. Simmer for 15 minutes or until the sauce is thickened.  

2. Make Filling – Add vegetable oil to a skillet on medium heat. Add diced onion and saute until translucent. Add cubed zucchini and minced garlic. Saute for 1-2 minutes more. Add corn, chiles, and beans. Season with cumin, salt, and pepper. Remove from heat and allow to cool. Stir in diced tomatoes and shredded cheese. 

3. Assemble Enchiladas – Preheat the oven to 350 degrees. Prepare a 10×15 inch casserole pan by oiling it lightly. Place ⅓ cup of filling in the center of a tortilla. Wrap tightly and place in the prepared baking pan. Repeat with remaining filling and tortillas. Top with enchilada sauce and bake uncovered for 20 minutes or until bubbly. Serve enchiladas with your favorite toppings including sour cream, pico de gallo, guacamole, queso fresco, shredded lettuce, and diced tomatoes.