Veg enchiladas

Heather made these for dinner last night and they were amazing. Especially the sauce, so much better than any store-bought ones.


Ingredients:
1/4 cup flour
1/4 cup tomato paste
1 can black beans
Some grated cheese
10oz spinach
1 cup corn
2 cups zucchini
Veg broth
2 tbps olive oil
3 tbps cumin
6-8 flour tortilla wraps

(Optional for toppings:)
Guacamole
Black olives
Sour cream
Jalapeños


Preparation:

1) First to make the sauce: heat the olive oil in a saucepan, and add 2tbps of the cumin, the flour and the tomato paste.

2) Whisk for 1 minute, then whisk in the veg broth and water, and bring it to boil.

3) Reduce the heat and simmer for 5-7 minutes until it's thickened. Season with salt and pepper and it's ready. While that's simmering, pre-heat the oven to 200C (400F).

4) Cook the zuchinni and spinach.

5) Combine 2 cups of the grated cheese, beans, spinach, corn and zucchini. Add some salt, pepper and 1 tbps cumin.

6) Fill the tortillas with this mixture you've just made, and in a rectangular baking pan big enough for the tortillas place them seam down in the pan alongside each other.

7) Drizzle the sauce and a little more of the grated cheese on top, allowing some of the sauce to get down to the bottom of the tortillas too, and bake in the oven until it's bubbly.

8) Add any of the optional toppings you want (it's great with the guacamole and sour cream) and it's ready to serve.