Cauliflower and Black Beans Enchiladas | table&spoon

Ingredients

• 4 tablespoons vegetable oil (canola/rapeseed)
• 4 tablespoons plain flour (gluten free is an option), this is to thicken
• 5 teaspoons chili powder
• 1 1/2 teaspoons garlic powder
• 2 teaspoons ground cumin seeds
• 2 teaspoons ground coriander
• 6 tablespoons tomato paste
• 1 1/2 teaspoons kosher/coarse salt
• 4 cups (1 litre) canned chopped tomatoes
• 4 cups (1 litre) beef stock
• 2 cups (500 ml) enchilada sauce
• 1 large head cauliflower, broken into florets (bite size is best to make easy to eat)
• 1 can (about 435 grams) black beans, liquid drained
• 2 tablespoons olive oil
• 1 tablespoon chipotle powders
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• salt and pepper, pinch of each
• 10-12 corn or flour tortillas, I like to use the corn/wheat ones
• 1 cup shredded sharp cheddar
• 1/2 cup pepper jack, or just all cheddar
• extra enchilada sauce in a bowl
• bowl of jalapenos
• bowl of guacamole
• small bowl of sour cream
• bowl of tortilla chips