Veggie Enchiladas

My family loves this dish,I store the leftovers in single servings to take for lunch the next day. This recipe was on Everyday Food, I changed some ingredients and added more heat as I like it spicy. You can halve the ingredients and make it in a 8 inch dish but I find it easier to make it in one big casserole dish and freeze the rest if there are any leftovers.

Filling
1 can (15 oz) black beans rinsed and drained

1 box (10 oz) frozen chopped spinach, thawed and squeezed dry

1 can (8 .75 oz) corn kernels

1 tbsp oil

1 tsp cumin seeds

1/2 tsp red pepper flakes
1 garlic clove crushed

Salt
Pepper

Sauce
4 tbsps oil
1/2 cup flour
1 tsp cumin powder
½ tsp cayenne powder
2 chipotle chillies in adobo sauce minced and 1 tbsp adobo sauce from the can
2 tbsp tomato ketchup or tomato puree
Salt and pepper to taste

16 corn tortillas
2 cups grated Cheddar cheese

To make the filling-
Heat oil, add cumin seeds, red pepper flakes, minced garlic stir for a minute add the beans, spinach and corn kernels.

Add salt and pepper.

Stir for 2 minutes remove from heat and keep aside to cool.

To make the sauce-

Heat oil add flour and cook for a minute.

Add 2 and 1/2 cups of water and whisk.

Add cumin powder, cayenne powder, and the minced adobo chillies,.

Add salt and pepper and the tomato ketchup or tomato puree and cook sauce till thickened.
Preheat oven to 450 degrees. Stack corn tortillas in a damp paper towel and microwave for 1 minute on high.
Put 2 ladles of sauce in a baking dish about 16 inch baking dish or a casserole dish.
To make the enchiladas, add 2 tablespoons of veggie filling a tsp or less of cheese on the tortilla. Roll and place seam side down in the baking dish over the sauce.
Pour sauce over the tortillas. Sprinkle the cheese and bake for 20 minutes till bubbly.

Let cool for 10 minutes before serving.