Black Bean Mushroom and Red Pepper Enchiladas

Rinse and dry the produce. Drain and rinse the black beans. Preheat the oven to 350°F. Roughly chop the mushrooms. Slice the green onions into ¼-inch-thick coins, discarding the bulbs. Slice the bell pepper in half from top to bottom, discard the stem and seeds, and dice. Peel and dice the onion. Remove cilantro leaves from stems and roughly chop the leaves, discarding the stems.

To make the sauce, heat a medium sauté pan over medium heat and coat with 2 tablespoons vegetable oil. Add the whole wheat flour, tomato paste, vegetable broth, and the spice blend of chili powder, oregano and garlic powder. Stir together until there are no clumps. Reduce heat to low and simmer until sauce thickens, about 15 minutes.

To make the filling, add the onion and a splash of water to a medium skillet and sauté over medium heat until softened, about 3 minutes. Add the bell pepper, mushrooms, salt, and pepper to taste and stir. Add in the black beans and cook until heated throughout, about 6-8 minutes.

Add ½ cup of the sauce to the casserole dish and spread. Heat the corn tortillas in the microwave to make them softer and easier to roll. Lay tortilla flat in the casserole dish and add a tablespoon in its center. Add ¼ cup of the bean and mushroom filling to the tortilla stop the sauce.

Gently roll together the tortilla, making sure it doesn't crease or tear. Place seam side down in the casserole dish and repeat with remaining tortillas; lay them snugly side by side in the casserole dish.

Add any remaining bean-mushroom mixture on top of the rolled enchiladas. Cover the casserole dish with aluminum foil and bake in the oven for 20 minutes. Remove from oven and top with cilantro and green onions. Serve hot, and enjoy!