Black Bean Spinach Enchiladas

Ingredients

• 2 Tbsp. olive oil
• 1/4 cup tomato paste
• 1/4 cup all-purpose flour (I use GF all-purpose)
• 2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. chili powder
• 3 cups vegetable broth
• Salt/pepper to taste
• 15 oz. can black beans
• 1 1/2 cups sweet corn (I use canned or frozen & thawed)
• 6 oz. fresh baby spinach
• 6 green onions (thinly sliced)
• 1/3 cup cilantro (chopped)
• 2 tsp. ground cumin
• 1 cup vegan cheese shreds (or nutritional yeast to taste)
• 8 large flour tortillas (or GF tortillas or corn tortillas)

Instructions

1. 1

   --- MAKE THE SAUCE: ---

2. 2

   In a saucepan over medium heat, add olive oil. When hot, carefully add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.

3. 3

   Slowly whisk in broth, and bring to a light boil. Then reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

4. 4

   --- MAKE THE ENCHILADAS: ---

5. 5

   Preheat oven to 375°F (190°C).

6. 6

   In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.

7. 7

   In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.

8. 8

   In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.

9. 9

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

10. 10

    Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.

11. 11

    Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.