Vegan enchiladas

In a medium saucepan, heat the vegetable oil over medium heat.
Add the flour and whisk continuously for about 1-2 minutes until it turns golden brown.
Stir in the chili powder, ground cumin, paprika, garlic powder, and onion powder. Cook for an additional minute, continuing to whisk.
Gradually add the vegetable broth while whisking to prevent lumps from forming.
Simmer the sauce for about 10-15 minutes, or until it thickens. Season with salt and pepper to taste. Set aside.

In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion and garlic, sauté for 2-3 minutes until they become translucent.
Add the diced red bell pepper, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until the pepper softens.
Stir in the cooked black beans and corn kernels. Cook for an additional 2-3 minutes, then remove from heat.

Preheat your oven to 180°C (350°F).
Warm the corn tortillas briefly in a microwave or skillet to make them pliable.
Spoon a portion of the bean and corn mixture onto each tortilla, then roll them up tightly.
Place the rolled enchiladas seam side down in a baking dish.
Pour the enchilada sauce evenly over the rolled tortillas.
Sprinkle the vegan cheese over the top.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes, or until the enchiladas are heated through, and the cheese is melted.
Garnish with fresh cilantro and sliced jalapeños if desired.
Serve the vegan enchiladas hot and enjoy!
These vegan enchiladas make a delicious and satisfying meal. Adjust the spice levels to your preference by adding more or less chili powder and jalapeños. Enjoy!