Savory Black Bean Enchiladas

1.  Drain and rinse Beans.
2. Drain Tofu, put in a medium bowl and mash with one can of Beans. 
3. Sautee garlic and vegetables in 2 Tblsp Olive Oil over Medium heat about 5 minutes or until onions become translucent.
4. Stir in tofu/bean cook 3 more minutes.
5. Drain juice from Diced tomatoes and save aside for sauce. Add tomatoes to pan cook another minute or 2, until fluids are reduced.
6. Return mixture to the bowl Tofu was mashed in, add second can of beans. Add seasonings combine well. Set aside to until cool enough to handle, 3-5 minutes, stiring occasionally to release heat.
7. Spray bottom of 2 ", 1/2 Hotel pan.
8. Place tortilla(s) on a clean flat surface, place 1 Tblsp cheese down center of tortilla, top with 1/3 cup bean & veg mixture, roll tightly, lay folded side down in pan. Brush with Enchillada sauce, coating liberally.
9. Top with a thin layer of cheese
10. Bake @ 350F for 15 minutes, or until cheese is golden brown

To make Enchilada Sauce . . . (prepare first)

1. Whisk tomato paste, juice from diced tomatoes, & water in a small bow with Cumin, Garlic powder, Onion powder and salt; set aside
2. Heat oil in a skillet over medium heat. Stir in flour & Chili powder, reduce heat to medium-lo, stirring constantly to prevent burning flour.
3. Gradually stir in tomato mixture, & continue cooking until slightly thickened.