Gluten-free Black Bean Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1/4 cup pure olive oil
• 4 garlic cloves, chopped
• 1/4 cup gluten free baking mix (flour that is use for pancakes, waffles and biscuits)
• 3 tabespoon mexican chili powder
• 1/2 teaspoon ground cumin
• 1 quart vegetable culinary stock
• 1 (15 ounce) can tomato sauce
• 1/2 teaspoon salt
• 2 (15 1/2 ounce) cans black beans, rinsed and drained, divided
• 1 (16 ounce) container caribbean black bean soup
• shredded mexican cheese, divided
• 2 (10 ounce) packets corn tortillas
• 1 bunch green onion, trimmed, sliced thinly

Recipe

• 1 you'll may need: stockpot, two 9 x 13 casserole dishes, potato masher.
• 2 preheat oven to 350*f.
• 3 make sauce: add oil to stockpot on medium; add garlic. cook, stirring, 1-2 minute add flour, chili powder, and cumin; stir to combine. cook, stirring, 1-2 minute add stock, tomato sauce, and salt. bring to a boil on medium-high, stirring continuously. cook 1-2 min, until sauce is slightly thickened. set aside.
• 4 make filling: mash 1 can beans in mixing bowl. add second can of beans, soup, and 16 oz cheese. mix to combine. set aside.
• 5 prepare tortillas: heat skillet on medium-high. place 1 tortilla in dry pan; cook a few seconds on each side, until warm and pliable. transfer to clean plate. repeat with remaining tortillas, stacking them to retain heat.
• 6 spread about 1/4 cup of sauce on bottom of each casserole dish. spread 1/4 cup filling down each tortilla center. roll one long edge towards middle to enclose filling; keep rolling into cigar shape. set aside.
• 7 arrange enchiladas in 2 rows of 6 in each casserole dish.
• 8 pour remaining sauce over enchiladas. sprinkle half of remaining 8 oz pkg cheese over each dish; top with green onion.
• 9 bake uncovered 25-30 min, until sauce is bubbling. rest 5-10 min before serving.
• 10 note: onion substitute: 1/4 cup instant minced onion or flaked onion for 1 cup (1 medium) chopped onion. "or" substitute: 1 teaspoon onion powder for 1 cup (1 medium) chopped onion.