BLACK BEAN AND SPINACH ENCHILADAS


BLACK BEAN AND SPINACH ENCHILADAS

Homeshabby.comWe love this #meatlessmonday meal, BLACK BEAN AND SPINACH ENCHILADAS
it’s so delicious, filling, and healthy! .
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ENCHILADA SAUCE

INGREDIENTS:
*2 Tablespoons 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 teaspoons cumin
*1/4 teaspoon chili powder
*3 cups vegetable/chicken broth
*1 teaspoon salt

DIRECTIONS:
1. sauté onion and garlic in oil until softened. Set them aside into a bowl.
2. 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. 
3. Add the onion and garlic back in. Bring to a boil, then reduce heat to simmer, and cook until slightly thickened, 5-10 minutes
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ENCHILADA INGREDIENTS:
*6 oz. (4 cups) fresh chopped spinach
*1 Tablespoon olive oil
*15 oz. can black beans, drained
*15 oz. can corn, drained
*2 green onions, thinly sliced
*1/3 cup cilantro chopped
*2 teaspoons cumin
*3 cups shredded mozzarella or pepper jack cheese, divided
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DIRECTIONS:
1. Sauté the chopped spinach in the olive oil for 2 minutes or until wilted. 
2. In a bowl combine the spinach, cumin, green onions, cilantro, corn, beans, 2 cups of the cheese.
3. Lightly spray a 9x13 inch baking dish with cooking spray and spread about 1 1/2 cups of enchilada sauce at the bottom. 
4. Generously fill tortillas with mixture, then roll up and place seam side down. Cover with remaining sauce and the last cup of cheese.
5. Bake (uncovered) at 375 for 20 min. Enjoy!