Enchiladas

Ingredients:

3 tablespoons coconut oil

3 tablespoons flour

1/2 tablespoon chili powder
1/2 tablespoon cumin

2 cloves of garlic, crushed

1/4 teaspoon oregano
salt, to taste
a pinch of cinnamon
3 tablespoons tomato paste
2 cups vegetable stock
1 teaspoon apple cider vinegar

12 ounces, vegan chicken

1 cup chopped tomato
1 cup black beans (optional)

1/4 cup cilantro, chopped

salt, to taste

1 teaspoon cumin

1/2 teaspoon red pepper flakes

4 ounces vegan cream cheese

8 corn or flour tortillas

1/4 cup vegan mexican style cheese

Heat oil in a saucepan and add flour, chili powder, cumin, garlic, oregano, and cinnamon. Stir until fragrant. Whisk in the tomato sauce and then the stock. Bring to simmer and cook for 5 minutes. Remove from heat and add salt and vinegar.

Place chicken in a bowl. Add tomato, beans, cilantro, salt, cumin, red pepper flakes and cream cheese. 

Dip tortillas in sauce for 10 seconds. Fill each with 1/3 cup of the chicken mixture. Roll up and arrange seam down on sprayed baking dish. Spoon sauce over tortillas. Top with cheese. 

Bake at 400 for 20 minutes, covered. Then 5 minutes uncovered.

Garnish with more cilantro and serve with vegan sour cream.