Saturday, September 28, 2013

Spinach & Black Bean Enchiladas

I know the picture doesn't make them look that awesome, but trust me they totally are. And easy to boot!

For the sauce:
3 cups low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 tbsp olive oil
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
Pepper to taste

Make the sauce in a saucepan. Heat olive oil over medium heat. Add tomato paste, flour, 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. Pepper to taste, and set aside.

{Or if you're crunched for time or just feeling lazy, I'm sure using canned enchilada sauce and adding your own spices would be just as awesome.}

For the enchiladas:
15 oz can black beans, rinsed and drained
15 oz can corn
Bundle of fresh spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp cumin
3 cups shredded three cheese blend
6-8 whole wheat or flour tortillas (I ended up using 6 medium sized)

Preheat oven to 375.
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 cumin, and cilantro.
Lightly spray a 9x13-ish 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 if you're feeling fancy. Obviously I wasn't.

And I gotta say, they made AH-MAZING leftovers the next day. I just pooped one in my toaster oven for a few just to warm it up, and ugh, de-lish.

Let me know if anyone tries this!


EDIT: It's hard to believe, but they make EVEN BETTER 3 am munchies!!

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