Vegetarian Enchiladas

Everyone will enjoy vegetarian enchilades for dinner tonight!

Serves: 4-5

Prep Time: 25 min

Cooking Time: 20 min

Total:  45 min

Ingredients

1-2 tbsp. olive oil
2 cloves garlic, pressed
1 medium onion, diced
1 jalapeno pepper, chopped
1 tin (19 oz) black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 1/2 cups white mushrooms, chopped
9-10 small (6") corn or wheat tortillas
1 cup Monterrey Jack or Mozzarella cheese, grated
1/4 cup green onions, chopped

Sauce
1 tbsp. oil
1/2 tsp. cumin
1 tsp. Mexican chili powder, or more to taste
1/3 cup tomato paste
3/4 cup water
2 tbsp. flour
salt and pepper

Directions

1. In a large pot, prepare the enchilada filling by heating oil and sauteing onion and garlic until lightly browned.
2. Add jalapeno pepper and mushrooms, stirring well and cooking for 3-4 minutes. Add corn and black beans, salt and pepper to taste.
3. In a small saucepan, make the sauce by heating oil on low and adding flour to form a thick paste. Add spices, heating until fragrant, about 1 minute. Combine water with tomato paste in a separate dish. Slowly add liquid mixture to flour and spice mix.
4. To assemble the enchiladas, place a tortilla on a plate. Fill with about 1/3 cup prepare filling and roll, tucking the ends in. Place in a large casserole dish.
5. Repeat with remaining tortillas and filling, arranging them side by side in the dish.
6. Pour sauce over the enchiladas and top with grated cheese and green onions.
7. Cover and bake in a preheated oven at 350 F for 20-25 minutes, until thoroughly warmed and cheese has melted.
8. Serve immediately with a side of salsa, guacamole and sour cream.