In a small bowl, whisk together flour, sugar, and spices. Set aside. Have the tomato paste and vegetable broth ready to go as this mixes up quick.
In a medium sauce pot on the stove over a medium flame, add water and bring to a simmer. As soon as it simmers, add the flour mixture and stir with a spoon for one minute. If the flour is clumping too much, add a tablespoon of water to help thin it out.
Add the tomato paste and vegetable broth, whisking constantly. Bring this to a simmer and let simmer for 5 minutes. Whisk and stir every minute to make sure nothing burns on the bottom. As it cooks, it will thicken slightly.
Remove from the heat and add in the apple cider vinegar. Whisk again. Set aside while you assemble the enchiladas.
Chop all the veggies into small pieces.
In a large saute pan, heat 1 tablespoon of oil. Saute the onions until translucent, about 5 minutes.
Add the remaining veggies and black beans, as well as all the spices. Stir to combine. Let cook for 10-15 minutes or until the veggies are soft and pierceable with a fork. Remove from the heat and add in a half cup of the prepared enchilada sauce. Stir to filly mix.
Preheat the oven to 350F with the rack in the middle of the oven. Spread ½ cup enchilada sauce and a few tablespoons of oil (optional) in the bottom of a 9x13 baking dish.
Place a tortilla shell onto a flat surface. Scoop and fill the shell with the enchilada filling. Roll it up and place seam side down in the baking dish. Repeat until all the tortillas are used or you fill up the pan, whichever comes first. Pour the remaining enchilada sauce on top. If using, top with vegan cheese.
Bake uncovered for 20-25 minutes, until bubbly and the shells have a golden brown color. Remove from the oven, let rest for 5 minutes, and serve with toppings of your choice. Enjoy!
Allergy Substitutions If avoiding corn, make sure to use a wheat or gluten free tortilla in place of a corn tortilla. Swap the corn in the mixture for one of the other recommended fillings. I would suggest black beans, rice, zucchini, red bell peppers, and roasted sweet potatoes!To make the sauce gluten free, swap out the all-purpose flour with your favorite blend of gluten free flour. I recommend both King Arthur Measure for Measure or my own homemade gluten free flour blend. To make these gluten free, use your favorite gluten-free tortillas. Traditional enchiladas are made with corn tortillas, and they are normally gluten free! I personally like both Mission Gluten Free Soft Shells and Siete Chickpea Tortillas. You can top this with vegan dairy-free cheese if you like! I wanted to show you how delicious this looks without any vegan cheese sauce on top, however, if you like some go ahead and sprinkle some on top! How to StoreIn the Fridge: After baking, these will keep in an airtight container for up to 3 days. If you have prepped the ingredients before baking, you can store the ingredients separately in airtight containers for up to 3-5 days. In the Freezer: Wrap the fully cooked and cooled enchiladas in a freezer safe container or bags and store in the freezer for up to 3 months. Allow to thaw in the fridge for 4 hours before reheating. Reheat covered in the oven until warmed through to 165F.