Roasted Vegetable Enchiladas with Quick Homemade Enchilada Sauce

You have got to try this!  I was really surprised how easy this homemade enchilada sauce was to make and how much of a difference it makes!  I thought it had much deeper flavor and was totally worth the 10 minutes (plus I love knowing exactly what is in it!).

Roasted Vegetable Enchiladas with Quick Homemade Enchilada Sauce
enchilada sauce via How Sweet Eats

1 sweet potato, diced
1 cup mushrooms, quartered
1 red pepper, sliced
1 pablano pepper, sliced
1 small zucchini, diced
1/2 red onion, sliced
1 cup black beans
8 corn tortillas
enchilada sauce, below
1-2 cups shredded cheese

Toss veggies with a bit of olive oil and salt and pepper if desired and roast for 20-25 minutes at 400 until tender, tossing once midway.  Add about 1/3 cup enchilada sauce to bottom of baking dish and spread to cover bottom of pan.  Divide black beans and veggies between tortillas and rolls them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and cheese. Bake for 30 minutes at 350, until the cheese is golden and melted on top.

enchilada sauce
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups low-sodium chicken stock
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper

Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.