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.
Saute the spinach in olive oil over medium heat for 1-2 minutes
until slightly wilted.
In a large bowl, combine beans, 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 cheese on top.
Bake about 20 minutes, and garnish with cilantro and/or green
onions (optional).
Originally Submitted
1/27/2015
0 Out of 5 from
0 reviews
You can add this Black Bean Spinach Enchilada recipe to your own private DesktopCookbook.
