VEGAN VEGGIE & BLACK BEAN ENCHILADAS

Just look at these beauties. So gorgeous, so tasty, so healthy, so amazing. I’m in love!
This recipe all started with an expired jar of enchilada sauce.
You see, I had planned on making some enchiladas for dinner recently, and so I went to the store to buy some enchilada sauce. Because, you know, I was too lazy to make my own.
I came home, ready to get down to business, and that’s when I noticed that the enchilada sauce that I JUST BOUGHT was expired. By 3 months!
That’s what I get for trying to go the easy route.

VEGAN VEGGIE & BLACK BEAN ENCHILADAS

INGREDIENTS
  • 2 tbsp extra virgin olive oil
  • 2 tbsp flour (I used kamut flour)
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 4 tbsp chili powder
  • ½ tsp salt
  • 1 tbsp tomato paste
  • 2 cups vegetable broth

INSTRUCTIONS
  • In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remaining. At that point, you can add in your spices, tomato paste and vegetable broth. Whisk until smooth. Simmer for about 10 minutes, or until thickened.