Enchiladas Sin Queso

Makes 10 Enchiladas

Ingredients:
1/2 cup finely chopped white or Spanish onion
2 Tbs canned diced green chilies
2 cups cooked black beans
1/2 cup fresh or frozen corn (do not thaw)
1/2 cup zucchini, diced
1/2 cup summer squash, diced
1/4 cup cilantro, roughly chopped
24-30 oz Enchilada Sauce (recipe at bottom)
Ten 5" tortillas

Directions:
Preheat oven to 450 F.
Lightly oil a 9x13 pan and cover the entire bottom of cooking dish with Enchilada Sauce, just until coated.
Combine onions, green chilies,  black beans, corn, zucchini, squash, cilantro, and 6 ounces of Enchilada Sauce in a medium bowl.
Heat tortillas, five at a time, for 30 seconds in microwave to soften. (I always skip this step).
Fill each tortilla evenly with bean/vegetable mixture, roll, and place seam side down in cooking dish.
When all enchiladas have been assembled, pour remaining Enchilada Sauce over them.
Bake for 25 minutes covered in foil.



Enchilada Sauce
Ingredients:
3 cups vegetable stock
1 1/2 Tbs chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp pepper
1 cup tomato sauce
1/4 cup unbleached all-purpose flour

Directions:
Pot 2 1/2 cups stock, chili powder cumin, garlic powder, oregano, pepper, and tomato sauce in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring frequently.
Whisk the flour into the remaining 1/2 cup of vegetable stock and add mixture to the enchilada sauce. Simmer for 5 minutes or until desired consistency is reached.
Use immediately or store in an airtight container in the refrigerator for up to 5 days.

My notes:
I served this with homemade guacamole, and it was FABULOUS!! I had been craving some healthy Mexican, and this completely hit the spot. 
When I made this tonight, I was in a hurry so I just used canned enchilada sauce,and it was great, but I am looking forward to trying it with the homemade version very soon.


Recipe from: Vegan Comfort Foods by Alicia C. Simpson