Vegan Enchilada Bake | Vegan Nook

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 28-ounce can of enchilada or Mexican red sauce
• 2 cups prepared Better Than Boullion No Chicken Broth
• 1 tablespoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• One 12-ounce package of ground vegan crumbles
• One 15-ounce can of black beans, rinsed and drained
• olive oil for frying
• 10 to 12 corn tortillas
• two 4-ounce cans of diced green chilies
• 1 cup chopped green onions
• 1/2 cup chopped black olives
• 1 1/2 cups grated vegan cheddar style*
• 1 1/2 cups grated vegan Monterey Jack*
• Fresh chopped cilantro for garnish