Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

• 8 ounces, weight Tomato Sauce
• 1 cup Water
• 3 Tablespoons Chili Powder
• 1 Tablespoon Tomato Paste
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Cumin
• 3 Tablespoons Vegetable Oil
• 2 Tablespoons All-purpose Flour
• 2 cups Cooked Brown Rice
• 15- 1/2 ounces, weight Can Black Beans, Rinsed And Drained
• 1 cup Corn
• 1/2 cups Chunky Salsa
• 1- 1/2 cup Enchilada Sauce, Divided Use (recipe Above)
• 2 cups Shredded Mexican Cheese, Divided Use
• 10 whole 6" Flour Tortillas

1. For the enchilada sauce: In a small bowl stir together tomato sauce, water, chili powder, tomato paste, garlic powder, salt and cumin until blended then set it aside.
2. Heat vegetable oil over medium heat in a small saucepan.
3. Stir in flour until flour is dissolved.
4. Gradually whisk in the tomato mixture.
5. Reduce heat to low and stir until sauce thickens, about 4-5 minutes.
6. Remove from heat and set aside.
7. For the enchiladas: Preheat oven to 350 F. Lightly spray non stick cooking spray on a 9x13 casserole dish and set aside.
8. In a large bowl combine the cooked rice, black beans, corn, salsa, 1/2 cup of the enchilada sauce and 1 1/2 cups of cheese.
9. Stir until combined.
10. Lay the tortillas out on your work surface.
11. Divide the filling mixture between each tortilla.
12. Roll up the tortillas and place all of them seam side down into the prepared casserole dish.
13. Pour remaining enchilada sauce on top.
14. Bake for 25 minutes.
15. Then sprinkle the top with the remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.
16. * Recipe makes 1 1/2 cups enchilada sauce.

tomato sauce, water, chili powder, tomato paste, garlic, salt, ground cumin, vegetable oil, allpurpose, black beans, corn, chunky salsa, enchilada sauce, mexican cheese, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/black-bean-and-rice-enchiladas-with-homemade-enchilada-sauce/ (may not work)