1 1/2 teaspoons cumin
1/4 teaspoon chili powder
1/4 cup flour
1/4 cup tomato paste
1 (14 - ounce) can vegetable stock, reduced sodium
1/2 teaspoon kosher salt
1 teaspoons canola oil
3/4 cup red pepper, small dice
1 cup zucchini, small dice
4 ozs. grated pepper jack cheese
1 ½ cup grated reduced fat sharp cheddar cheese
1 (15 - ounce) can black beans, drained and rinsed
3/4 cup corn kernels
3 scallions, thinly sliced
6 low fat/carb flour tortillas (2 pts)
To make the enchilada sauce, in a small saucepan, combine cumin, chili powder, flour, and tomato paste. Whisk to combine and cook for about 1 minute. Gradually whisk in stock, salt, and 3/4 cup water. Bring to a boil. Reduce heat and simmer for 3 - 5 minutes or until the sauce is slightly thickened. Remove from heat and set aside.
Heat a saute pan to medium high heat and add the canola oil. Add the red pepper and zucchini and saute for about 3 - 5 minutes. Remove from heat and place in a large bowl. Cool slightly. Add the pepper jack cheese, 1 cup of cheddar cheese, black beans, corn, and scallions and stir to combine.
To assemble enchiladas, spray a 9 x 13 inch baking dish with cooking spray. Dip tortillas, one at a time, in the sauce. Place on a cutting board and fill with about 1 cup of the filling. Roll up tortilla and place seam side down in baking dish. Continue filling and rolling the remaining tortillas. Pour the sauce over the enchiladas and top with the remaining 1/2 cup of cheddar cheese.
At this point, the enchiladas can be baked, refrigerated for up to 2 days, or frozen. To bake, place uncovered dish in a preheated 400 degree oven for 15 - 20 minutes until the cheese is melted and the enchiladas are heated through.