1 medium onion
1/2 cup chopped bell pepper
1t olive oil
1T chili powder
1t garlic powder
1/2t ground cumin
1/4t rubbed sage
1 can 14 1/2 ounces stewed tomatoes (I use a quart of stewed tomatoes)
4-6 garlic cloves, minced
1/3 cup butter (I use Earth Balance)
1/2 cup flour
15 oz. vegetable broth
15 oz. tomato sauce
2 T chili powder
2 t ground cumin
2 t rubbed sage
10 flour tortillas (I use the large burrito size)
1 can refried black bean
In a saucepan over medium heat saute onions and bell pepper in olive oil till soft. Add flour, seasonings and tomatoes... mix well. Add crumbles. Bring to boil, reduce heat; cover and simmer for 15 min.Meanwhile in another saucepan, saute garlic in butter until tender. Stir in flour until blended.
Gradually stir in broth, bring to boil. Cook and stir for 2 min. or until thick and bubbly.
Stir in tomato sauce and seasonings. Heat thoroughly.
Cover the bottom of your baking dish with sauce. I use my 10.5 x 14.5 pan but a 9 x 13 would work great too.
Spread some refried beans and top with crumble mixture down the center of your tortilla.
Roll up tightly, place seam side down in your baking dish. Put remaining sauce on top of your enchiladas. Cover and Bake at 350 degrees for 30-35 mins. Remove cover and bake an additional 10 mins.