Recipe: Black Bean & Spinach Enchiladas

Today I’m sharing a great vegetarian recipe – black bean and spinach enchiladas. One of my girlfriends, Jenn, LOVES this recipe, so it always reminds me of her. I first saw it on The Garden Grazer and was intimidated by making enchilada sauce, but it’s super easy. Enjoy this delicious recipe (and please excuse the terrible picture)– I pair it with this Cilantro Lime Basmati Rice recipe.


{For the sauce}
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder

{For the enchiladas}
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
2 1/2 cups shredded 3 cheese blend (or pepper jack, etc.)
8 large flour tortillas


{For the sauce}

1- In a saucepan, heat olive oil over medium heat.

2- Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. 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.
{For the enchiladas}

1- 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. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

4- Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

5- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.

6- Bake about 20 minutes, and garnish with cilantro and/or green onions.

Hope you enjoy this recipe! Have a great day!


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