Black Bean and Corn Enchiladas
[Vegan]

For the Sauce:

1. In a small bowl, mix flour, cumin, garlic powder, onion powder, and chili powder.
2. Heat a medium saucepan over medium heat, and add olive oil
3. Add tomato paste, and the bowl of flour and spices.
4. Cook 1 minute, whisking continuously. It will become a still paste.
5. Whisk in broth, increase heat, and bring to a light boil.
6. Reduce to a simmer. Cook about 8-12 minutes or until slightly thickened.
7. Whisk occasionally, so a film does not develop on top
8. Add salt to taste.

For the Enchiladas:

1. Add olive oil to a medium sauce pan, along with black beans, and meat spice. Cook until soft
2. In another pan, cook corn until roasted and browned a bit, but not burned
3. On a skillet, lightly toast the corn tortillas, so they are tough enough to hold the filling
4. Add the beans, half of the corn, then top with cheese.
5. Add one ladle of enchilada sauce to cover the bottom of a small rectangular casserole dish ) a little smaller than a 13x9)
6. Roll the tortilla up, and place into the dish
7. Roll remaining tortillas up until the dish is filled.
8. Once the casserole dish is filled, add a little more than half of the sauce covering all of the enchiladas, and sprinkle all the cheese you want
9. Bake at 375º for 20 minutes
10. Remove from the oven, and add the remaining sauce, avocado, shredded lettuce, corn, tomato and green onions.
11. Let sit for 5 minutes, then serve
12. Enjoy!