Spinach and Black Bean Enchiladas with Easy Homemade Enchilada Sauce

Each week I try to make one or two new recipes for dinner. Some attempts are much more successful than others and this recipe was a huge success! Van and I both loved it and found the homemade enchilada sauce to be especially delicious. No crazy ingredients and minimal chopping results in dinner coming together pretty quickly! We have had this twice now and it has become a new favorite. Give it a try and let me know what you think!

Spinach and Black Bean Enchiladas

Spinach and Black Bean Enchiladas with an Easy Homemade Enchilada Sauce

For the sauce:

3 cups vegetable broth (I used low sodium, but either works)
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
Salt/pepper

For the enchiladas:

2Tbsp. olive oil
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (canned or frozen, thaw if using frozen)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded cheese (three or four cheese blend)
8 whole wheat or flour tortillas

In a saucepan, heat olive oil over medium heat. Add the tomato paste, flour, cumin, garlic powder, onion powder and chili powder. Cook 1 minute while whisking. Whisk in broth and bring to a boil. Reduce to simmer and cook until slightly thickened, about 8 minutes. Lightly salt and pepper to taste. Remove from heat and set aside.

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. It doesn’t need to be completely cooked as it will continue to do so in the oven. In a large bowl, combine beans, 2 cups of cheese, spinach, corn, green onions, cumin and cilantro. Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour in a small amount of the sauce to coat the bottom. Generously fill tortillas with the mixture. Roll up tightly with ends tucked in, and place seam side down in dish. Pour the remaining sauce over the enchiladas, coating evenly.¬†Sprinkle 1 cup of cheese on top. Bake for 20 minutes and garnish with cilantro and/or green onions (optional).

Recipe adapted from The Garden Grazer.

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