Total Time: 15 min
Yields: 4-6 servings

Ingredients

whole wheat or potato tortillas
1 c. guacamole or vegan cheese
1/2 medium red onion
1 bell pepper
15 oz. black beans (if using canned, make sure they have no added salt and are drained and rinsed)
2 T. olive oil
1 tsp. garlic powder
2 tsp. cumin
1 tsp. onion powder
1 tsp. paprika
2 T fresh lime juice
1/2 c. water

Sauce
2 c. no-salt added vegetable broth
3 T. olive oil
2 T. gluten free flour blend
2 T. tomato paste
1 T ground chili powder
1 tsp. cumin
1 tsp. apple cider vinegar
1/2 tsp. garlic powder
1/4 tsp. dried oregano
¼ tsp. pepper

Instructions

• Preheat the oven to 400F.

• Thinly slice the onion and bell pepper.

• In a large skillet, heat the olive oil over medium high heat. Sauté the veggies for 6-7 minutes until tender.

• Add the black bean, powders, lime and water. Cook for 2 minutes until the liquid thickens.

• Brush both sides of each tortilla lightly with olive oil. Cook the tortillas for 15 seconds per side until lightly browned in a skillet or on a griddle.

• Fill each tortilla with 1/4 cup of the filling.

• Roll it up and place it in the baking dish seam side down. Once all of the tortillas are in the dish, pour the enchilada sauce over them.

• Bake for 5 minutes.

• Serve with guacamole and/or vegan sour cream.

Sauce

• Mix all dry ingredients together in a small bowl.

• Warm the oil in a medium-sized pot over medium heat for 1-2 minutes until the flour sizzles on contact (sprinkle a little to test.)

• Add the dry ingredients and whisk constantly for 1 minute or until fragrant.

• Whisk the tomato paste into the mixture.

• Slowly pour in the broth while whisking constantly to avoid lumps.

• Bring the mixture to a simmer.

• Whisking often, for about 5 to 7 minutes, until the sauce has thickened.

• Remove from heat and whisk in the vinegar and pepper. Add more pepper and/or garlic powder if desired.