Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

For the enchilada sauce:
In a small bowl stir together tomato sauce, water, chili powder, tomato paste, garlic powder, salt and cumin until blended then set it aside.

Heat vegetable oil over medium heat in a small saucepan. Stir in flour until flour is dissolved. Gradually whisk in the tomato mixture. Reduce heat to low and stir until sauce thickens, about 4-5 minutes. Remove from heat and set aside.

For the enchiladas:
Preheat oven to 350 F. Lightly spray non stick cooking spray on a 9″x13″ casserole dish and set aside.

In a large bowl combine the cooked rice, black beans, corn, salsa, 1/2 cup of the enchilada sauce and 1 1/2 cups of cheese. Stir until combined.

Lay the tortillas out on your work surface. Divide the filling mixture between each tortilla. Roll up the tortillas and place all of them seam side down into the prepared casserole dish. Pour remaining enchilada sauce on top.

Bake for 25 minutes. Then sprinkle the top with the remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.

* Recipe makes 1 1/2 cups enchilada sauce.