3 ½tablespoonsflourany type -- all purpose, whole wheat, GF, etc.
4teaspoonschili powderor more/less, to your preference
1teaspoondried cumin
½teaspoonsalt
¾teaspoononion powder
¾teaspoongarlic powder
3tablespoonstomato paste
2cupsvegetable or chicken broth
½large white oniondiced
1large red pepperseeded & chopped small
1large green pepperseeded & chopped small
3garlic clovesminced
1 14oz.can black beansdrained and rinsed
1cupsweet corncanned corn or frozen corn, defrosted
4jumbo eggsor 6 large eggs, gently whisked
⅛teaspoonfreshly cracked pepper
½teaspoonsalt
½cupdiced green onions
8, 8-inchcorn or flour tortillas
2 ¼cupshredded part skim mozzarella cheesedivided
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, whisk together the flour, chili powder, cumin, first ½ teaspoon salt, onion powder, and garlic powder. In a medium saucepan, heat 1 ½ tablespoons olive oil over medium heat until the oil sizzles when flicked with water.
Whisk the flour mixture into the oil over the heat for about 1 minute, or until the flour mixture gets fragrant.
Whisk in the tomato paste and continue cooking over medium heat for one minute, whisking frequently.
Add in the broth, increase the temperature to medium-high and whisk the sauce until the clumps of flour are dissolved and the sauce boils.
Reduce the heat to medium and simmer the sauce for 6-7 minutes, whisking the sauce every 30 seconds - 1 minute, until the sauce is thick and a darker red color. Remove the sauce from the heat.
Heat the second tablespoon and a half of the olive oil in a large non-stick skillet over medium-high heat. Add the onions and peppers to the oil and cook for 5-6 minutes, stirring frequently, or until the onions turn translucent.
Stir in the minced garlic and cook, stirring consistently, for 1 minute or until nice and fragrant. Add the black beans, corn, and second ½ teaspoon salt to the skillet and cook for 1-2 minutes, stirring frequently, or until the corn and beans are heated through.
Add the gently whisked eggs to the pan and cook for 3-4 minutes, gently stirring the mixture every 30 seconds or so, or until the eggs are cooked through. Remove the pan from the heat and stir in the cracked pepper and green onions.
Spoon ½ cup enchilada sauce into the bottom of an 8 X 13-inch ceramic or glass baking pan. Line up the tortillas, enchilada sauce and bean and vegetable mixture on the counter. Lay out a tortilla. Scoop in ¾ cup of the bean mixture. Sprinkle in 1-2 tablespoons cheese. Roll up a the tortilla and place in the prepared baking dish. Assemble the remaining enchiladas.
Spoon the remaining enchilada sauce over the filled tortillas.
Sprinkle the remaining cheese evenly over the enchiladas and tightly cover the baking dish with aluminum foil.
Bake the enchiladas covered for 20 minutes. Remove the foil from the pan and bake another 10-12 minutes, or until the cheese is melted and the tortillas are golden brown.
Remove the enchiladas from he oven and serve up hot. Enjoy!
Notes
Use the amount of chili powder that best suits your taste and the spiciness of your powder. I like my sauce with a bit of a kick and have a more mild powder so I stick with 4 teaspoons of the powder.
To keep the enchilada sauce from burning, I recommend making it before starting on the vegetables and beans. If you're confident with your multi-tasking abilities, you can start the veggies while the sauce simmers, but I recommend making sure you have everything measured out and cut up ahead of time.
Leftovers store covered in the fridge for 4-5 days. The enchiladas can be frozen in a freezer-safe container for up to 3 months. Thaw frozen enchiladas in the refrigerator for 24-36 hours, or until mainly frozen through. Then heat up in the microwave.
To make these enchiladas ahead of time: assemble the enchiladas in the baking dish as directed, up until pouring the enchilada sauce over the enchiladas. Cover the pan with foil or plastic wrap and refrigerate up to 24 hours, or until baking. Refrigerate the enchilada sauce in a covered container, too. When getting ready to bake, warm the enchilada sauce at 50-60% heat for 1-2 minutes in the microwave, or until smooth and pourable. Spoon the sauce the enchiladas and sprinkle with cheese. Bake the enchiladas according to the recipe, possibly adding a minute or two to the baking time, or until the cheese is melted and bubbly.