Ingredients

• 3 tablespoons olive oil, divided
• 1/2 a yellow onions or 1/2 a white onion, diced
• 4 tablespoons flour
• 2 tablespoons cumin, divided
• 1 tablespoon paprika
• 1 1/2 tablespoons garlic powder, divided
• 1 tablespoon chili powder
• 4 cups vegetable broth
• 1/2 cup tomato sauce
• 1 cup salsa, divided
• 9 tortillas (8-inch)
• 2 large russet potatoes, peeled and quartered
• 1 (15 ounce) can black beans, drained and rinsed
• 8 ounces cheddar cheese

Instructions

1. Put a large pot of water to boil, add potatoes and cook until they are soft and easily penetrable by a fork.

2. Meanwhile make sauce: in a large saucepan, saute diced onion with a T of oil for 5 min or until soft and translucent. Add extra 2 T of oil and slowly stir in flour. Slowly stir in 1/2 cup salsa and tomato sauce, about 1/4c at a time. Add paprika, cili powder, 1T garlic powder and 1T cumin. Slowly stir in broth and simmer on low until sauce has thickened.

3. When the potatoes are done, mash until smooth. Stir in beans, remaining salsa, cumin, garlic and 6oz of cheese.

4. When the sauce is done, mix a 1/4-1/2 cup in with the potatos then pour a thin layer on the bottom of a 9x13 pan. Warm up the tortillas in a microwave or the oven (to make them flexible) and ladle about 1/3c of potato mixture in each, spreading it evenly down the middle, and rolling the tortilla tightly around it.

5. Line up the enchiladas in the pan and pour the remaining sauce evenly over top. Sprinkle with remaining 2 oz of cheese and bake uncovered for 25min at 350. Enjoy!