A tasty eat for Cinco de Mayo!
Start with the Sauce:
Ingredients: 2 cups vegetable broth, 4 tsp. chili powder, 1 tsp. ground cumin, 2 tsp. garlic powder, dash salt, pinch cinnamon, ½ tsp. sugar, 3 tbl. white flour, 3 tbl. vegetable oil.
First make a roux. In a small saucepan, heat oil on medium. Lower heat and add flour mixing with a wire whisk for 1-2 minutes. (little bubbling going on and keep mixing) Add the chili powder and whisk in. Slowly pour in vegetable broth. Turn heat up to medium and stir til fully mixed. Add the cumin, garlic powder, dash salt, pinch cinnamon, and sugar. (sugar eliminates any bitter taste from the chili powder) Stir after each addition. Bring to a boil and continue to stir. Cook 3 -4 minutes. Remove from heat. (The sauce will form a skin on the surface – just peel off the skin when ready to top enchiladas)
Filling:
Ingredients: 1 ½ cup grated Monterey Jack cheese, 1 ½ cup grated Cheddar cheese, 1 tsp. chili powder, 1 can (15 oz.) black beans drained and rinsed, 1 jalepaño chopped, 1 ½ cup frozen or canned corn, dash salt and pepper, optional: scallion whites chopped.
Combine 1 cup Jack and 1 cup Cheddar and remaining ingredients. Plenty of wiggle room – take liberties with the filling and make it however you like best.
Tortilla Time:
Top each corn tortillas with filling (1/3 cup for a 4″ tortilla) Roll tightly and arrange seam side down in an oiled baking dish. Top enchiladas with sauce and sprinkle with the remaining ½ cup Jack and ½ cup Cheddar. Bake uncovered until hot and bubbly about 15 minutes @ 400.
Cool 5 minutes and serve garnished with scallion greens.
Notes From Dawn 