Black Bean Spinach Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 3 cups organic low sodium vegetable broth
- 1⁄4 cup tomato paste
- 1⁄4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon chili powder
- salt or pepper
- 15 ounces black beans, rinsed and drained
- 1 1⁄2 cups corn (I used frozen, thawed)
- 6 ounces Baby Spinach
- 6 green onions, thinly sliced
- 1⁄3 cup fresh cilantro, chopped
- 2 teaspoons cumin
- 3 cups monterey jack pepper cheese, shredded
- 8 flour tortillas
directions
- Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
- Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
- In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
- Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
- Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
- Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).
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RECIPE SUBMITTED BY
Kendra in WI
Mount Horeb, 89