Black Bean And Quinoa Enchiladas

• Sauce Ingredients
• 2 tablespoons neutral-flavored oil
• 2 tablespoons flour (I used oat flour, but others would work)
• 2 tablespoons chili powder
• 2 cups water
• 1/4 cup tomato paste
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 teaspoon salt
• Enchilada Ingredients
• 6-7 small corn tortillas
• 2 cups cooked black beans
• 1 avocado, diced
• 1/4 cup diced red onion
• 2/3 cup cooked quinoa
• 1 medium carrot, finely shredded
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1/4 cup chopped red onion (optional)
• 2 garlic cloves, crushed or put through a press
• 1/2 teaspoon salt (heaping)

1. (Preheat the oven to 350F.) In a small saucepan over medium heat, combine the flour, oil, and chili powder. Whisk together and let it bubble for a minute or 2.
2. Whisk in the water, and add the rest of the sauce ingredients. Let the mixture come to a gentle simmer (it will thicken at this point) and then turn off the heat.
3. In a mixing bowl, combine all filling ingredients (except the tortillas) and mix well. Adjust the seasoning to taste.
4. Fill each tortilla with filling, fold the tortilla, and place it seam side down in a greased casserole dish. Once all the filling has been used up, pour the sauce over the enchiladas.
5. Bake until the sauce is bubbly and browned around the edges, around 30 minutes. Top with any toppings you like.

ingredients, oil, flour, chili powder, water, tomato paste, cumin, garlic, red pepper, salt, enchilada ingredients, corn tortillas, black beans, avocado, red onion, quinoa, carrot, cilantro, lime juice, red onion, garlic, salt

Taken from food52.com/recipes/23627-black-bean-and-quinoa-enchiladas (may not work)