Black Bean Enchiladas with Avocado Cream Sauce - Smart Nutrition with Jessica Penner, RD

Ingredients

• 2 tbsp canola oil
• 2 bell peppers (sliced)
• 1 large onion (sliced)
• 1 can of black beans (drained and rinsed OR 1 ½ cups cooked black beans)
• 1 127 ml or 4 oz can of chopped green chilis
• 8 large tortillas
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp flour
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp cumin
• ¼ tsp salt
• 1 cup water
• 1 tsp chicken or vegetarian bouillon paste (I like the Better Than Bouillon brand)
• ½ tsp liquid smoke (optional but highly recommended!)