Black Bean Spinach Enchiladas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
• 3 in a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
• 4 preheat oven to 375. lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
• 5 generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
• 6 pour remaining sauce over the enchiladas, coating evenly. sprinkle 1 cup cheese on top.
• 7 bake about 20 minutes, and garnish with cilantro and/or green onions (optional).