Bean and cheese enchiladas

Ingredients

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 (8 oz) can tomato sauce
• 2 cups vegetable broth
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 12 oz Monterey Jack, shredded
• 12 corn tortillas
• 1/2 cup sour cream
• 2 scallions, sliced
• Salt

Steps

1. Heat the oven to 375 °F.
2. Heat the oil in a saucepan over medium heat. Stir in the flour, chili powder, cumin and garlic powder and cook for 1 minute.
3. Whisk in the tomato sauce and broth. Simmer for 8 minutes, until slightly thickened. Season with salt.
4. Mix the beans, corn and half the cheese in a bowl.
5. Wrap the tortillas in a damp towel and microwave them for 1 minute so they bend without cracking.
6. Spread 1 cup of the sauce in a 9x13-inch baking dish. Fill each tortilla with the bean mixture, roll it up and set it seam side down in the dish.
7. Pour the rest of the sauce over the top and sprinkle with the rest of the cheese.
8. Bake for 20 minutes, until bubbling. Top with the sour cream and scallions.