Tuesday, March 12, 2013

Amazing Black Bean Spinach Enchiladas

I was super excited when I saw this recipe on pinterest!
I altered the recipe a little bit, to give it more depth.

It was worth it!
We loved them! 
Perfect Sunday meal!

Picture borrowed from the garden grazer

{For the sauce}
1 clove garlic
3 cups organic low sodium vegetable broth
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

{For the enchiladas}
1small onion, diced
1 cup chopped mushrooms
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach (baby kale would be great too!)
6 green onions, thinly sliced
1 large sweet potato, cooked and diced
1/3 cup cilantro, chopped
2 tsp. cumin
1-2 cups shredded 3 cheese blend (or pepper jack, etc.) ( I used lite cheese from TJ)
8 whole wheat tortillas

Make the sauce: 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.

In a skillet, saute mushrooms in 1-2 tsp oil, until softened. Remove separate bowl.

Quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. Add to mushrooms.
In a large bowl, combine beans, 1-2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
Preheat oven to 375.
Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup (or less) cheese on top.
Bake about 20 minutes, and garnish with cilantro, avocado, salsa, greek yogurt (pseudo sour cream), and/or green onions.

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