Black Bean and Spinach Enchiladas

INGREDIENTS:

For the enchilada sauce:

• 2 Tablespoons olive oil
• 1/2 cup diced onion (or sub for 1/2 tsp onion powder)
• 1 clove minced garlic (or sub 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

For the enchiladas:

• 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

INSTRUCTIONS:

For the enchilada sauce:

1. Saute onion and garlic in oil until softened.
2. Set them aside into a bowl.
3. 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)
4. When the flour is all mixed into the tomato paste, add the broth and seasonings.
5. Add the onion and garlic back in.
6. Bring to a boil, then reduce heat to simmer, and cook until slightly thickened, 5-10 minutes

For the enchiladas:

1. Preheat oven to 375, and lightly spray a 9×13 in baking dish.
2. Saute the chopped spinach in the olive oil for 2 minutes or until wilted.
3. In a bowl, combine the spinach, cumin, green onions, cilantro, corn, beans, and 2 cups of cheese.
4. Spread about 1 1/2 cups of enchilada sauce at the bottom of the baking dish.
5. Generously fill tortillas with mixture, then roll up and place seam side down.
6. Cover with remaining sauce and the last cup of cheese.
7. Bake at 375 for 20 min and enjoy!