in order of appearance: oil, chili powder, flour, garlic, oregano or cilantro, vinegar, tomato paste, black (or other) beans, green onion, zucchini, red pepper, onion, olives, white cheese and corn tortillas.

Mix together in saucepan a little oil, at least a tablespoon of chili powder, 2 tablespoons of flour, minced fresh garlic. Stir and cook over low heat for a few minutes. Remove from heat and gradually stir in 2 cups water until mixture is smooth. Add a teaspoon of vinegar and some oregano or cilantro. Put the pot on the heat again, and stir and simmer five minutes or so. Stir in a small can of tomato paste (somewhat optional).

In this particular case I made a batch of black beans and mashed some in a bowl with green onion and chopped cilantro. I also cut a zucchini in long strips, and prepared sliced red pepper, more chopped onion, sliced black olives, and grated white cheese. Other possible ingredients: cooked rice, sour cream, mushrooms, steamed broccoli pieces, spinach, etc.

I like corn tortillas. Soften a tortilla by dipping it into the hot enchilada sauce briefly and then put it in a baking pan. Fill with a spoonful of beans and then whatever else you have and top with a little cheese. Roll it up and make another one until the pan is full.

Pour on any extra sauce, and top with grated cheese, oregano or cilantro, and any leftover veggies, preferably in a pattern of some sort.
Bake at 350 degrees for about 25 minutes.

This is slightly less elegant, but faster. Layer ingredients in a casserole dish. Top with sauce and cheese. Bake. It looks a little different but your stomach will still be happy.