Tuesday, November 10, 2015

Black Bean Spinach Enchiladas


This enchiladas recipe is on point. I honestly didn't change a thing except for a few ingredients. 

Sauce Ingredients
  • 3 cups low sodium vegetable broth
  • ¼ cup tomato paste
  • ¼ cup all purpose flour (I used whole wheat flour) 
  • 2 Tbsp. vegetable oil 
  • 2 tsp. cumin
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. chili powder
  • Salt/pepper


Enchilada Ingredients
  • 1 - 15 oz. can black beans, rinsed and drained
  • 1 ½ cups corn (I used frozen, thawed)
  • 1 cup spinach (I used frozen, thawed)
  • 6 green onions, thinly sliced
  • 1/3 cup cilantro, chopped
  • 2 tsp. cumin
  • 3 cups shredded 3 cheese blend (I used Mexican Blend)
  • 8 whole wheat tortillas 


How To Put The Sauce Together:
  1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. 
  2. 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.

How To Put The Enchiladas Together:
  1. Preheat oven to 375. 
  2. Saute the spinach in olive oil over medium heat until cooked through.
  3. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
  4. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
  5. 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.
  8. Enjoy!

Eat Well and Adventure On,
Kat