Black Bean and Spinach Enchiladas
Another one of those hearty, nutritious and delicious dinner recipes. And great for a meatless meal!
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Servings: 10
Ingredients
Enchilada Sauce
- 2 T olive oil
- 1/2 cup diced onion (or sub for 1/2 tsp onion powder)
- 1 clove minced garlic (or sub for 1/4 tsp garlic powder)
- 1 6 oz can of tomato paste
- 1/4 cup flour
- 2 tsp cumin
- 1/4 tsp chili powder q
- 3 cup veggie/chicken broth
- 1 tsp salt
- 8-10 tortillas
Enchiladas
- 6 oz (4 cups) fresh chopped spinach
- 1 T olive oil
- 15 oz can black beans, drained
- 15 oz can corn, drained
- 2 green onions, thinly sliced
- 1/3 cup cilantro, chopped
- 2 tsp cumin
- 3 cups shredded mozzarella or pepper jack cheese, divided
Instructions
Enchilada Sauce
- Sauté onion and garlic in oil until softened. Set them aside into a bowl.
- In the frying pan, add tomato paste, flour, and spices, trying to incorporate together (this is tricky with how dry the mixture will be, you can add a splash of broth to help it come together if needed) when the flour is all mixed into the tomato paste, add the broth and seasonings.
- Add the onion and garlic back in. Bring to a boil, then reduce heat to simmer, and cook until slightly thickened, 5-10 minutes.
Enchiladas
- Sauté the chopped spinach in the olive oil for 2 minutes or until wilted.
- In a bowl combine the spinach, cumin, green onions, cilantro, corn, beans, 2 cups of the cheese.
- Lightly spray a 9x13 inch baking dish with cooking spray and spread about 1 1/2 cups of enchilada sauce at the bottom.
- Generously fill tortillas with the mixture, then roll up and place seam side down. Cover with remaining sauce and the last cup of cheese.
- Bake (uncovered) at 375° F for 20 minutes.