I know there are hundreds of great enchiladas out there…  Rodney’s and Cory’s to name a few.  What drew me to this recipe though was the homemade sauce.  It turned out really good.  You can put whatever you like in the enchiladas.  I made mine vegetarian, but I think chicken or carne asada would be great.  I also think the sauce would be good with a little heat.  My kids have a hard time with that so I didn’t try it, but some of Christie’s dried peppers would do the trick!

For Sauce, in a medium pan heat

2 Tbs. oil


1 tsp. cumin

¼ C. flour

¼ C. tomato paste

Cook, whisking 1 minute.  Whisk in

14 oz. vegetable (or chicken) broth

¾ C. water

Bring to a boil.  Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.  Season with salt and pepper and set aside.  For filling in a large bowl combine

8 oz. Jack cheese

15 oz. black beans, rinsed

10 sautéed mushrooms

4 scallions thinly sliced

1 tsp. cumin

Place filling in

7 flour tortillas

Roll tortillas and place in a greased 9×9 baking dish.  Top with

1 C. Jack cheese

Pour sauce over enchiladas and bake 15-20 minutes at 350o.  Garnish with

2 thinly sliced scallions


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