Zesty Black Bean and Corn Enchiladas – Kappler Kitchen

Ingredients

• 1/4 cup vegetable oil
• 2 Tablespoons self-rising flour
• 1/4 cup chili powder
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups of water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1 can (15 oz) black beans, juice drained
• 2-3 fresh corn on the cob (cut corn off in large mixing bowl) OR 1 (11 oz) can of corn
• 1 1/2 cup Mexican style shredded cheeses
• 1/4 cup enchilada sauce
• 11 corn tortillas
• Chopped cilantro
• avocado
• salsa
• sour cream