Ingredients
12-15 corn tortillas
3 1/2 cups red enchilada sauce - see recipe below
1 tablespoon El Pato or your favorite Jalapeņo sauce
1 red bell pepper, diced
1 green bell pepper diced
1 1/2 cups sweet yellow corn kernels
2 15 oz can black beans, rinsed and drained
2 cups shredded cheddar cheese and monterey jack cheese blend
Fresh cilantro, diced for garnish
Green onion, thinly sliced for garnish

Enchilada sauce
2 tablespoons avocado oil or olive oil
2 tablespoons all-purpose flour
1/4 cup chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups vegetable stock
fine sea salt, to taste

12 -15 corn tortillas 3 1/2 cups red enchilada sauce - see recipe below 1 tablespoon El Pato or your favorite Jalapeņo sauce 1 red bell pepper, diced 1 green bell pepper diced 1 1/2 cups sweet yellow corn kernels 2 15 oz can black beans, rinsed and drained 2 cup s shredded cheddar cheese and monterey jack cheese blend 2 tablespoons avocado oil or olive oil 2 tablespoons all-purpose flour 1/4 cup chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 2 cup s vegetable stock

Instructions
Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
Serve: Use immediately in your favorite recipe and enjoy!
NOTES
Chili powder (important note): The amount is correct. And as mentioned above, this recipe calls for traditional American chili powder, which is not cayenne. American chili powder is actually a blend of spices that are typically quite mild, whereas international chili powders are usually 100% cayenne (and very spicy). So if you live outside of the United States, please look specifically for an American-style chili powder blend.

Gluten-free option: Feel free to use a 1-to-1 all-purpose gluten-free flour blend in place of the all-purpose flour. Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).