Ingredients

2 Tbsp olive oil
2 Tbsp flour (gluten free, whole wheat, white etc.)
2 Tbsp chili powder (use less if you are using cayenne or a spicy chili powder!)
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp cinnamon
1 Tbsp tomato paste
2 cups vegetable or chicken broth
salt and pepper to taste
4 corn or flour tortillas
2 cups sauteed peppers and onions
2 cups black beans
3/4 cup pepper jack cheese

directions

Preheat the oven to 350 degrees F
Mix together chili powder, cumin, garlic powder and cinnamon in a small bowl and set aside
Heat olive oil in a medium sauce pan over medium heat
Slowly whisk the flour into the hot oil until well combined and let the flour cook for about 1 minute
Stir in the seasoning mixture and cook for an additional minute (whisking constantly)
Slowly pour in the broth, constantly whisking to remove any lumps, and continue mixing until smooth
Add tomato paste to the mixture and whisk until combined
Cook on medium-high heat for another 8-10 minutes, stirring often, until the sauce is at your desired thickness
Fill tortillas with 1/2 cup pepper and onion mixture, 1/2 cup black beans and a sprinkle of cheese. Roll tortillas up.
Nestle the filled tortillas in a baking dish and pour the enchilada sauce over them. Top with remaining cheese.
Bake for 15-20 minutes until the cheese has melted and the dish is hot all the way through