Quick Fix with a Mexican Twist: Enchiladas

Mexican food is awesome! Simple and flavorful, but you don't have to go to cheesy themed restaurants just to get your fill.

This recipe takes such little effort, and while cooking takes time you could definitely use canned sauce instead of using the recipe below. I usually have everything on hand in my pantry and its easier for me to make some and save the extra sauce for next time. Also another time saver, make a double batch of the vegetable filling mixture and freeze the extra, That way it's a pinch to reheat toss in some tortillas and bake with the rest of the sauce you made :)

 Enchilada Sauce (adapted slightly from here)

• 1t olive oil
• 2T flour
• 2T chili powder
• 1t cumin
• 1/4t cayenne pepper
• 2 cups water
• 1 can tomato paste
• 1t garlic powder
• 1/2t onion powder
• 1/2t sea salt

Heat first 5 ingredients (oil through cayenne) in a medium saucepan over medium heat.

Add remaining ingredients (water through salt) mix well and simmer 20 minutes

Enchiladas (serves 2 - 3)

• 1/2c black beans
• 1/2c frozen corn
• 1/2 onion, diced
• 1 red bell pepper, diced
• 2 carrots, sliced
• 1/2 enchilada sauce recipe (see above) or 1 can enchilada sauce
  
• 3/4 cup water
• 6 corn tortillas
• 1/4c vegan cheese (optional)

Stir together water and enchilada sauce.

Place beans, corn, onion, red bell pepper and carrots into a food processor with half of the enchilada sauce and pulse together until chopped coarsely and combined thoroughly.

Dived vegetable mixture evenly among tortillas (2 or 3 tablespoons each). Roll-up tortillas and place in a cassorole dish lightly oiled or sprayed with cooking spray. Coat tortillas evenly with half of the remaining sauce.

Bake 350 for 15 minutes, Remove from oven and top with remaining sauce (This is where you would add the "cheese"). Bake additional 15 minutes.