Vegetarian Enchilada With Corn Tortillas

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Ingredients:

1 white onion, diced
1 green or red bell pepper, diced
1 cup mushrooms, chopped
1 pkg Trader Joe's frozen brown rice
1 cup frozen yellow sweet corn kernals
1 can black beans
1/2 tbsp chilantro, chopped
Enchilada sauce
grated chedder cheese
1 pkg corn tortillas
vegetable oil

Enchilada Sauce:
3 Tbsp vegetable oil
3 Tbsp Flour
2 tsp chili powder
1 can Vegetable Broth

Instructions:

To make sauce:
In a small saucepan, heat oil over medium heat. Add flour and stir until incorporated in order to make a roux (be careful not to burn the mixture since there is little liquid). Once incorporated, add chili powder and broth. Stir sauce until thickened then take off heat and set aside.

To make the filling:
Saute onion until tender and translucent. Add bell pepper and mushrooms. Once veggies are tender, stir in rice, corn, beans and cilantro until fully incorporated. Stir in 1 cup of enchilada sauce and a large had full of cheese in order to bind the mixture together.

Assembly:
In a pan, quickly heat the tortillas in vegetable oil on each side in order to soften them (if this step is skipped, tortillas will rip and be hard to manage). Scoop a generous spoonful or two of filling onto each tortilla then sprinkle with cheese. Roll tortillas and place, seam side down, in a 9 x 11 greased glass pan. After all tortillas are rolled and in pan, pour the remaining enchilada sauce on top and sprinkle with grated cheese. Cover the pan with foil and bake in a preheated 350 degree oven until sauce bubbles. If desired, remove the foil for the last few minutes of baking in order to brown the top of the enchiladas.

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