Ingredients
3
cup organic low sodium vegetable broth
1/4
cup all purpose flour (or gluten-free flour)
15
oz can black beans, rinsed and drained
1 1/2
cup corn (frozen, thawed)
6
green onions, thinly sliced
1/3
cup cilantro, chopped
3
cup shredded 3 cheese blend (or pepper jack, etc.)
Directions
1.
Make the sauce: in a saucepan, heat olive oil over medium heat.
2.
Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
3.
Whisk in broth, bring to a boil.
4.
Reduce to simmer, and cook until slightly thickened about 8 minutes.
5.
Salt/pepper to taste, and set aside.
6.
Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
7.
In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
9.
Lightly spray a 9x13 inch baking dish
10.
Pour a small amount of the sauce to coat the bottom.
11.
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
12.
Pour remaining sauce over the enchiladas, coating evenly.
13.
Sprinkle 1 cup cheese on top.
14.
Bake about 20 minutes
15.
Garnish with cilantro and/or green onions (optional).
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