Spinach, Cheese & Black Bean Enchiladas

Easy, delicious and healthy Spinach, Cheese & Black Bean Enchiladas made with a homemade enchilada sauce. Mexican cheeses and a combination of black beans, spinach and corn gives this meatless dish complete protein.

These Spinach, Cheese & Black Bean Enchiladas were made by Debbie and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Spinach, Cheese & Black Bean Enchiladas 

Ingredients:
{For the sauce}

• 3 cups vegetable broth
• 1/4 cup tomato paste
• 1/4 cup all purpose flour
• 2 Tbsp. olive oil
• 1-2 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 cups corn (frozen, thawed)
• 6 oz. fresh baby spinach
• 3-6 green onions, thinly sliced
• 1/3 cup cilantro, chopped (optional)
• 2 tsp. cumin
• 3 cups shredded 3 cheese blend (or pepper jack, cheddar, etc.)
• 8 whole wheat, corn tortillas, or flour tortillas (I used flour)

Directions:
 
For the sauce:

1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. 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. Salt/pepper to taste, and set aside.

For the Enchiladas:

1. In a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
2. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
3. Preheat oven to 375.
4. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
5. Generously 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, and garnish with cilantro and/or green onions (optional).

Make Ahead and Freeze Directions:
Freeze the enchiladas and the sauce separately. Thaw the sauce in the fridge overnight. When ready to bake, heat the sauce slowly in a saucepan - whisking to keep it smooth. Pour the sauce over the frozen enchiladas, added some cheese, cover with foil, bake @400 for 30 minutes. Uncover, bake until bubbly, about 15 minutes more.