Use It Up Vegetable Enchiladas

_INGREDIENTS:

_{ENCHILADA FILLING:}

• 300g mixed vegetables, diced: You can use pumpkin, parsnips, squash, carrots, kumara or turnip
• 150g leeks or onions, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika 
• 1 tsp dried oregano 
• ½ tsp onion powder 
• ½ tsp garlic powder
• 1 400g tin black beans, drained
• 6 wraps 
• 1 cup grated cheese

_{ENCHILADA SAUCE:}

• 2 Tbsp Oil 
• 2 Tbsp flour
• 1 tsp cumin
• ½ tsp garlic powder
• ¼ tsp oregano 
• ¼  tsp chipotle powder or chili powder
• 1 400g tin diced tomato 
• 1/8 tsp cinnamon powder
• 200ml stock 
• Salt & Pepper

_{INSTRUCTIONS:}

Prepare the enchilada sauce:

1. In a pot over medium heat, add the oil, flour and spices. Cook for 2 minutes stirring continuously. Pour in the tinned tomatoes and stock and cook for 10 minutes, stirring often. Season with salt and pepper. Remove from the heat and set aside.

Make the enchilada filling:

1. Heat a large pot or frying pan with oil and add the diced onions or leeks and garlic. Sauté for 2-3 minutes until soft and translucent. 
2. Add your mix of diced vegetables and sauté for 10 minutes or until soft. We love this recipe because any veggie combo works!
3. Drain and rinse the black beans then add into the pot. Add the spices and cook for a further 5 minutes, stirring often. Remove from the heat and set aside. 

Make the guacamole:

1. Using a fork, mash the avocado flesh in a bowl  until smooth.
2.  Add diced onion, lemon juice and cumin. Season with salt and pepper to taste.

‍To assemble the enchiladas:

1. Preheat the oven to 190°C
2. Pour ½ of the enchilada sauce into the base of a large baking dish.
3. Divide the enchilada veggie mixture between the 6 tortillas, fold in the sides and roll them up. Place the wraps into the dish on top of the sauce.
4. Pour the remaining sauce over the top and sprinkle on the cheese. 
5. Place the baking tray into the oven and bake for 25-30 minutes. Cheese should be deliciously melted and slightly browned.
6. Remove from the oven and serve with guacamole.