Chow down on these tasty Black Bean Vegetable Enchiladas! A great meal for those who are cutting back on meat, plus our sauce recipe is low fat but full in flavor.

Ingredients

Time: 45 minutes Serves: 6-8

Black Bean Vegetable Enchiladas Sauce

• 3 Tbs flour (or gluten-free flour)
• 2 Tbs chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz. tomato sauce
• 1 cup vegetable broth
• 1 tsp apple cider vinegar

Black Bean Vegetable Enchiladas Filling

• 1 can black beans, drained & rinsed
• 1/2 yellow onion, diced
• 1 medium zucchini, small dice
• 2 garlic cloves, minced
• 1 medium bell pepper, small dice
• 1 jalapeño, diced
• 12-15 corn tortillas
• 2 cups cheddar cheese or vegan cheddar cheese, plus extra for topping (*Kroger’s Non-Dairy Cheddar is gluten-free)
• For the topping: minced cilantro and fresh lime juice

Directions

1. Preheat the oven to 350ºF
2. In a mixing bowl, whisk together the flour and spices.
3. Prepare your vegetables and beans, setting them aside.
4. In a medium saucepan, heat a splash of water or olive oil on medium-high heat.
5. Add in the flour mixture, keeping the vegetable broth and tomato sauce close by.
6. As the flour gets lumpy, whisk continuously and gradually pour in the vegetable broth.
7. Continue breaking up the flour mix, full adding in the broth, and then tomato sauce.
8. Simmer the sauce for 5 minutes, whisking continuously.
9. In a large pan or skillet, heat a bit of oil and sauté your vegetables for about 5-7 minutes or until lightly tender. Add in the black beans and cook for another 5 minutes.
10. Turn off the heat and transfer the veggie bean mix to a bowl. Mash the mixture together with a wooden spoon, combining the cheese.
11. In a 9 x 13-inch baking pan or another deep-pan, lightly coat the bottom of the pan with a few spoonfuls of the enchilada sauce.
12. Add about 1/4 cup of the veggie bean mix into a tortilla, roll it up and add it to the pan with the fold side on the bottom of the pan. Repeat until the mixture and tortillas have been used and the pan is fully lined.
13. Top the enchiladas with the remainder of the sauce and some extra cheese, place in the oven and bake for 15-20 minutes or until the tortillas are lightly crisp and the mixture is bubbling.
14. Serve hot with minced cilantro and lime juice and enjoy!