vegan/veg friendly very filling under 400 cal delicious enchillada

PaigeInTechnicolor

8 tortillas
4 oz cheese (or vegan cheese)- cheddar, jack, queso fresco or similar.
Filling-
2 tblsp oil of your choice (I use evoo)
4 or so cloves of garlic
½ onion
1.5 tblsp oregano (yes, it’s a lot.)
5 large carrots
2 cans drained low sodium black beans
1 cup salsa (I use the premade stuff from the refrigerated section, but making your own would be better)
Sauce-
16oz low sodium tomato puree
2 cups low sodium vegetable stock
2 tbsp chili powder (again, yes, that’s a lot)
1tsp cumin
1tsp smoked paprika
2 tsp garlic salt, or sauteed garlic, 3 cloves, if you prefer

Sauce:
Add all ingredients to saucepan, let simmer 20 minutes, stir occasionally

Filling:
Grate carrots
Sautee garlic and onions over medium heat in oil
Add carrots and oregano, let cook down until not quite crunchy (about 15 minutes)
Meanwhile, blend black beans, reserving half to a quarter (depending on how much bean texture you want)
Add black beans and salsa to carrot mixture, stir to blend flavors (about 5 minutes) and remove from heat.

Enchiladas:
Preheat oven to 275f
Put just enough sauce to cover bottom of large casserole pan.
Roll filling into tortillas, like a burrito, divide as evenly as possible.
Put these tightly into pan
Cover with sauce, making sure to get all edges and sides.
Cover with cheese
Put in oven until bubbly and delicious
Serve with greek yogert, avocado or guac

makes 8 giant enchilladas, aprox 375 cal, before topping with yogert, guac, etc.
filling by itself also delish in a burrito with fresh veggies