Work Week Lunch

1 Preheat your oven to 400 F
2 Prepare the sauce: Add the olive oil, chili powder and flour to a saucepan over medium heat. Whisk until the mixture becomes thick and well combined. Add the tomato sauce, broth/water, onion powder, garlic and salt and pepper. Stir well and cook for 5 minutes on medium heat until well combined. Taste the mixture and adjust flavors as necessary. Set aside.
3 Add 1 TBSP of oil to a skillet over medium heat. Then add the onions and cook, stirring often, until translucent and fragrant (about 5 minutes). Add the bell pepper and corn. (If using black, kidney or pinto beans, add them at this point too). Add the salt, pepper, chili powder and cayenne if using. Add 2 TBSP of enchilada sauce to the mix. Stir well to combine and cook for 5 minutes. Then add 1 cup of cheese and the greens, stir until they're wilted. Turn off the heat.
4 Assemble the enchiladas: Pour 1/3 cup of enchilada sauce in the bottom of a 9x13 baking dish. Use a spatula to spread it around the bottom evenly. Place one tortilla on a plate or clean surface. If using refried beans, spoon 1/4 cup of refried beans in the middle of the tortilla. Use a spoon to spread it out a little so it forms a "column" in the middle of the tortilla. Spoon 1/4-1/3 cup of veggies on top of the refried beans in the same "column" shape. Carefully roll the tortilla (see the video in notes above) and place it in the baking dish. Repeat 5 more times so you have 6 tortillas total.
5 Pour the remaining enchilada sauce over the wrapped tortillas. Use a spatula to spread it evenly over the tortillas. Sprinkle the remaining 1 cup of cheese on top. Bake for 20 minutes.