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

Ingredients

{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

Salt/pepper

{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

Directions

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.

Pin It

FAST and EASY Fish Tostadas with Avocado/corn Salsa

This is one of my Favorites!! I can have dinner done in a flash!

It's simple, fresh, good for you, and tasty!

MY KIDS LOVE THIS!

Corn tortillas

Low Fat Black Refried Beans

Canned Tuna or Salmon (whatever you prefer) in water

Mozzarella cheese

Olives

Avocado Corn Salsa (recipe below)

Any Salsa you like

Fat Free Greek yogurt (as sour cream)

Heat oven to 325. Spray Each side of corn tortilla with Cooking Spray or Olive Oil Spray and cook on baking sheet for 10 minutes (flipping half way through). They will turn lightly brown and crunchy. Spread beans on top and sprinkle fish on top. Top with cheese and place back in oven until cheese is melted. (about 3 minutes).

Top with toppings: Chopped Romaine lettuce or even better Cabbage, Avocado Corn Salsa, Any Salsa you like, Olives, and Greek Yogurt.

Avocado Cilantro Corn Salsa:

This is sort of time intensive with all the chopping. You can through it into a food processor, or just use organic canned salsa and scratch this all together. But it does make it good! I usually ALWAYS have this in my fridge during the summer. I eat it as a salad for lunch and the kids like to use it as a dip with chips! (sorta like pico de gallo) Its SO YUMMY - one of my All time FAVORITE SALADS! You really can change it up any way you like, but this is the basic version.

2 Peppers (red, orange, and yellow are best), Diced

1/2 Red Onion, Diced

1 small Cucumber, Diced (I've also used Zucchini which works too!)

2 Cobs of Corn (corn cut off with a knife right off of cob, do not cook!)

1/2 bunch Cilantro, chopped fine

1 Tomato, chopped, or 1/2 Container of Cherry Tomatoes Sliced

1 Avocado, Diced

Mix VERY well and sprinkle generously with Salt and Pepper.

You can add chicken and/or black beans to make a complete lunch Salad!

Or check out Fresh Mexican Salad.

Pin It