Black Bean and Avocado Enchiladas

Ingredients

• 2 Tbsp vegetable oil
• 2 Tbsp all-purpose flour
• 2 Tbsp chili powder
• 2 cups water
• 3 oz tomato paste
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 tsp unsweetened cocoa powder
• 1 tsp salt
• 15 oz can black beans
• 1 medium avocado
• 1 small tomato
• 2 green onions
• 1 cup frozen corn kernels
• Handful cilantro
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 10 8-inch tortillas

Directions

1. Start with the sauce. Set a medium pot over medium heat and add the vegetable oil, flour, and chili powder, stirring until the mixture starts to bubble. Whisk the paste as it cooks for 1-2 minutes, then drizzle in the water slowly while you keep whisking. Stir in the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt until the sauce is smooth. Continue cooking over medium heat until it reaches a gentle simmer and thickens, then remove it from the heat and put it aside.
2. Heat the oven to 350ºF. Rinse the beans well and drain them, then place them in a large mixing bowl. Cut the avocado into cubes, chop the tomato, thinly cut the green onion, and strip a handful of cilantro leaves away from the stems. Add those to the beans with the frozen corn, then stir to combine. Finish the filling with a little salt and garlic powder.
3. Mist a casserole dish with non-stick spray. Spoon about 1/3 cup of the filling onto each tortilla, roll it up snugly, and arrange it in the dish with the seam tucked underneath. When the dish is filled, spoon the enchilada sauce over the rolled tortillas.
4. Bake the enchiladas at 350ºF for 25-30 minutes, until the centers are hot and the sauce is bubbling around the sides. Scatter any leftover cilantro over the top and enjoy.