Instructions

• Prepare the sauce: heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and 2 tablespoons flour and stir constantly until smooth and bubbly, about 1–2 minutes.
• Add 1/4 cup chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon Mexican oregano to the pan; stir until well combined.
• Gradually whisk in 2 cups vegetable stock, bring the mixture to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and set sauce aside.
• Make the filling: heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add 1 diced onion and cook until the onion is soft and translucent, about 5 minutes.
• Add 1 cup cooked black beans to the skillet and cook for about 2 minutes to heat through. Turn off the heat, then stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.
• Divide the 1 cup shredded reduced-fat cheddar cheese in half; set one half aside for filling and reserve the other half for topping.
• Soften the tortillas: place the 12 corn tortillas on a plate and cover with a damp paper towel. Microwave for 1 minute, or until the tortillas are soft and pliable. Reheat in additional 15–20 second increments if necessary while assembling.
• Assemble the enchiladas: place about 2 tablespoons of the bean-onion filling down the center of each tortilla. Sprinkle a portion of the reserved first half of the shredded cheese over the filling, roll up each tortilla, and place seam-side down in the slow cooker. Pack the rolled tortillas tightly so they support one another.
• Pour the prepared sauce evenly over the rolled enchiladas in the slow cooker, making sure they are well covered. Cover the slow cooker and cook on LOW for 4 to 6 hours.
• About 15 minutes before serving, sprinkle the remaining shredded cheese over the top of the enchiladas, cover, and continue cooking on LOW until the cheese is melted, about 15 minutes.
• Serve the enchiladas hot with reduced-fat sour cream and additional chopped fresh cilantro.