Enchiladas!!

So here is the recipe that I've been tantalizing you all with, delish vegetarian enchiladas! (For my lone vegan reader (Hi Aly! Miss you!), I think everything is OK but for the cheese, oh and the sour cream I poured on top). The recipes are a combination of a low fat one from HungryGirl, and a sauce I found on line and adapted somewhat.

Sauce:

2 tbsp. vegetable oil

2 tbsp. flour

2 tsp. cayenne pepper

½ tsp. cumin powder

Half a diced jalapeno

2 cups water

1 can tomato paste

1 tsp. garlic power

½ tsp. onion powder

½ tsp. salt

Heat the oil, flour and chili pepper together in a large pot; allow to cook for a minute or two. Add remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste well. Allow to cook for 20 minutes, stirring occasionally. (Can cook for as long as you need it to, I had it on for at least 40 minutes, it just got spicier – yum!)

Enchiladas:

1 cup diced onions (or more, according to your preferences)

1 can refried beans

4 tbsp. taco sauce

2 tsp. taco seasoning

Tortillas (approximately 8)

Enchilada sauce

2 cups grated cheddar cheese

Preheat onion to 400 °C. Cook onions over medium heat, then combine in a bowl with refried beans, taco sauce, taco seasoning. Warm tortillas in microwave. Spread around 2 tbsp. enchilada sauce in each tortilla with grated cheese, and then evenly distribute bean mixture. Wrap tortillas tightly and place in a buttered baking dish seam down. Once all are in the pan (I used 2 8×8 pans for all 8), pour the remaining enchilada sauce on top. Bake for 10 minutes, then remove and sprinkle remaining cheese on top and return to oven for another 5 minutes until cheese is melted. Serve hot with fresh guacamole and sour cream. Enjoy!