• E500462f5fbeb3c8dc65a5f13e32b659

Jessica Siegel's Black Bean Spinach Enchiladas

Black Bean Spinach Enchiladas

Prep
Cook
Serves 8people
Ingredients
for the sauce
3
cup organic low sodium vegetable broth
1/4
cup tomato paste
1/4
cup all purpose flour (or gluten-free flour)
2
tbs olive oil
2
tsp cumin
1/4
tsp garlic powder
1/4
tsp onion powder
1/4
tsp chili powder
salt/pepper
for the enchiladas
15
oz can black beans, rinsed and drained
1 1/2
cup corn (frozen, thawed)
6
oz fresh baby spinach
6
green onions, thinly sliced
1/3
cup cilantro, chopped
2
tsp cumin
3
cup shredded 3 cheese blend (or pepper jack, etc.)
8
large flour tortillas
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.
8.
Preheat oven to 375.
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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