Black Bean Spinach Enchiladas

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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