Black Bean Enchiladas

Earlier this year, I made these enchiladas and enjoyed them a lot.  The amount of sauce that I made was barely enough to cover them, so this time I doubled the sauce...this was not a good choice.  They ended up swimming in sauce, which in my opinion was not ideal.  If you are crazy about soggy enchiladas in tons of sauce, by all means double the sauce you make.  If not, then just follow the recipe like I didn't!

Black Bean Enchiladas:

2 c. cooked black beans
1.5 c. corn 

1/2 block mozzarella, shredded
1 jar of salsa
16 tortillas, flour or corn - it doesn't hurt to have extras in case you fill your tortillas lightly
Optional: 1 cup leftover meat 

Sauce:

4 Tbs. flour

1 Tbs. chili powder

1 tsp. cocoa

1 tsp. cumin

1.5 tsp. garlic powder

2 c. broth or water

1 can tomato sauce

Mix dry ingredients for sauce, add enough water to make a paste, then add the rest of the water and heat over medium heat until thickened.  Add the tomato sauce and cook a couple more minutes.

In a bowl, mix together all the filling and half of the cheese. Spread a thin layer of sauce over the bottom of your pan.  (For the amount of enchiladas I made, I ended up using a 9"x13" pan as well as a 9" square pan)  Scoop filling into the tortillas, roll it up, and place it in the pan. Once you have filled the bottom of the pan, spread sauce over the top of the enchiladas.

Cover the pan with aluminum foil.  Bake at 400° for 20 minutes. Uncover, sprinkle with the remaining cheese, and bake uncovered for an another 5-10 minutes.