Enchiladas

At least 60 minutes preparation time. Makes 8 servings.

Sauce - buy a can or jar, or make from scratch per the following:
1/4 cup vegetable oil
2 tablespoons flour
1/4 cup chili powder
1 can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Make sauce in a sauce pan:
1. Heat oil in a skillet over medium-high heat.
2. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
3. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
4. Season to taste with salt.
5. Remove from heat.

Saute filling in a sauce pan:
1 T canola oil
onion
garlic
bell pepper
Anaheim pepper
black beans
kale, spinach or chard
Cashew cheese substitute — see Other section

12 small corn tortillas

Preheat oven to 350 degrees. In a 9"x13" pan, pour a little sauce on the bottom. Then dip 3 corn tortillas in the sauce and line the bottom of the pan, breaking one in half. Add 1/3 filling and spread evenly. Repeat 2 more times. Then dip the last 3 tortillas in the sauce and make the top layer. Pour remaining sauce on top. Cover with same sized cookie sheet. Cook for 30 minutes, until sauce starts to boil.