Ingredients

• 1 Tbsp Oil
• 1 cup Chopped Onion
• 4 cups Vegetable Broth
• 8 oz Tomato Sauce
• 2 Tbsp Chili Powder
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 3/4 cup Black Bean Flour
• 15 oz Pinto Beans cooked
• 1/4 tsp Tabasco Sauce (optional)
• 2 cups shredded Monterey Jack Cheese
• 16 Corn Tortillas
• minced Cilantro as needed
• chopped Tomatoes as needed
• Sour Cream as needed

Instructions

1. Preheat oven to 400°F degrees; set aside a 9-x13-inch baking dish.
2. In a large saucepan, heat oil over medium heat. Add onions and saute until soft, about 5 minutes. Add vegetable broth, tomato sauce, chili powder, and oregano and simmer for about 5 minutes. Slowly whisk in black bean flour and cook, stirring constantly, for 1 minute. Add cooked pinto beans and Tabasco, if using, and cook an additional 2 – 3 minutes then remove from heat.
3. Ladle ¼ of the sauce on the bottom of the baking dish. Layer 3 tortillas, overlapping if necessary, and ½ cup of cheese on top of the sauce. Repeat the layering process until sauce, tortillas, and cheese are used up, ending with sauce and cheese on top.
4. Bake at 400°F until bubbly and heated through, about 20 - 25 minutes. Garnish with cilantro and chopped tomatoes.