Vegetable Cheese Enchilada

Ingredients:

Sauce:

1/8 cup vegetable oil
1 tbsp. all-purpose flour
2 tsp. paprika
4 ounce can tomato sauce
3/4 cups water
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. sugar

Vegetables:

1/8 cup oil
1/2 cup corn
1/2 cup black beans
1/2 cup onions
1/4 cup mixed peppers
1/2 tsp. taco powder
1/4 tsp. chili flakes
1/4 tsp. salt

For Assembling (Optional):

16 ounces shredded Mexican cheese
1/4 cup sliced black olives
2 green onions chopped

Directions:

Tortillas:

1. In a flat griddle, sauté 6 tortillas one at a time with little butter both sides until leathery, but still pliable. Keep it aside without stacking on each other.

Sauce:

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, water, cumin, salt, sugar and garlic powder into the skillet, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.

Vegetables:

1. Add oil to the pan.
2. Once it gets slightly hot, put all the vegetables and sauté them until it gets translucent and almost cooked. Next, add the beans and sauté for another minute.
3. Add all the seasonings and sauté for some more time till the veggies are cooked but still have a little bit of crunch
4. Set the veggies aside.

Assembling Recipe:

1. Grease a rectangular baking dish.
2. Preheat the oven to 350 degrees.
3. Spread a small amount of sauce across the bottom of the baking dish.
4. Place a small handful of cheese and vegetables down the center of each tortilla, roll and place seam side down in the greased baking dish. Pour the sauce over the tops of rolled tortillas.
5. Sprinkle the remaining cheese as well as olives and onions over top. Bake at 350 degrees in the oven until heated through and cheese is melted (about 10 min).
6. Serve with cilantro lime rice and cooked black beans on the side.