BLACK BEAN VEGGIE ENCHILADAS

Black Bean Veggie Enchiladas
Adapted from Taste of Home

Ingredients:
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
1 tbsp cumin
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground red pepper
2 tbsp fresh cilantro chopped
12 corn tortillas*, warmed
1 cup enchilada sauce*
1/4 cup nutritional yeast



Directions:
In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, spices and cilantro; cook for 2-3 minutes or until heated through.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
Top with enchilada sauce and n. yeast or cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12 enchiladas.

*Sauce ingredients:
3 tablespoons canola oil
1 tablespoon flour
1/4 cup chili powder
2 cups vegetable stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Directions:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
Yield:2 1/2 cups of sauce

*Tortilla ingredients:
2 cups masa harina
1 1/2 to 2 cups water

Directions:
To make 12-14 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.

Pressing the Tortillas:
I don't have a tortilla press so I use a 1 gallon zip lock bag.
Slit one side of the bag, place a ball of the dough in the center of the bag and roll with a rolling pin to approximately 6"

Cooking the Tortillas:
Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.

WHOLE WHEAT FLOUR TORTILLIAS

Whole Wheat Flour Tortillias

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water

Combine flour, baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes. Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy. You can cook them longer until they are crisp like a big chip. Wrap them in a towel to stay warm.