Plant-Based Enchiladas

2 T. vegetable oil
2 T. all-purpose flour
2 T. chili powder
2 c. water
3 oz. tomato paste (1/2 small can)
1/2 t. cumin
1/2 t. garlic powder
1/4 t. cayenne pepper
2 t. unsweetened cocoa powder
1 t. salt
1 15-oz. can black beans, rinsed and drained
2 avocados, cubed
1 medium tomato, diced
2 green onions, diced
1 c. frozen corn kernels
Chopped fresh cilantro, to taste
1/4 t. garlic powder
1/2 t. salt
10 soft, medium to large tortillas, corn or flour (corn tortillas will be harder to work with)
Vegetable or olive oil spray

For serving:
Red or green salsa
Extra avocado slices or guacamole
Sour cream
Additional fresh cilantro 
Other garnishes of choice

Preheat oven to 350 degrees. Oil a large casserole dish with cooking spray and set aside.

Combine vegetable oil, flour, and chili powder in a medium skillet over medium heat. Stir with a whisk and let bubble until well mixed and fragrant (a few lumps are okay). Add water, tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt; mix and heat up. Sauce will be fairly thick. Continue using whisk to remove lumps. Heat and stir until bubbly, then remove from heat.

In a large bowl, mix together beans, avocados, tomato, scallions, cilantro, garlic powder, and salt. Roll about 1/3 c. bean mixture in each tortilla, placing filling to one side of tortilla and rolling tightly, keeping filling from slipping out the ends. Place in prepared casserole dish, seam side down. Squeeze the next rolled tortilla in next to it, until dish is full. Top with sauce, using a large spoon to apply it. Cover all the exposed tortilla surfaces.

Bake for 25 minutes. Serve topped with salsa, avocado or guacamole, sour cream, cilantro, and other garnishes, if desired.

Note: Can include shredded cheese in the filling or sprinkle it on during the final few minutes of baking. If staying with plant-based cheese, Vialife and Follow Your Heart are good brands to try. Can adjust filling amounts depending on your personal taste. Can layer tortillas and filling in the casserole dish if you don't want to roll them (cut or tear tortillas to fit the dish exactly).

Adapted from recipe and instructions in "Cooking with the Court" with Judge Tom Young, presented by CFAWL.