Ingredients Enchilada Sauce: 3 tablespoons olive oil 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!) 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder) 1 teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon salt, to taste Pinch of cinnamon (optional but recommended) 2 tomatoes pureed 2 cups vegetable broth 1 teaspoon apple cider vinegar or distilled white vinegar Freshly ground black pepper, to taste Tortillas: 2 cups whole wheat flour 1 teaspoon baking powder 1⁄2 teaspoon salt 2 tablespoons olive oil Filling: Black/Pinto Beans Choice of veggies