For the sauce
- 3 cups 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
- 15 oz. black beans, rinsed & drained
- 2 cups corn (I used frozen, thawed)
- 6 oz. fresh baby spinach
- 6 green onions, thinly sliced
- 1/3 cup cilantro, chopped
- 3 cups shredded mozzarella, divided
- 8 whole wheat or flour tortillas
- Additional thinly sliced green onions & chopped cilantro for garnish
Preheat the oven to 375. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, cumin, garlic powder, onion powder, & chili powder. Cook for 1 minute, continually whisking. Whisk in broth & bring to a boil. Reduce to simmer, & cook until slightly thickened about 8 minutes. Salt/pepper to taste, & set aside.
Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. In a large bowl, combine the beans, spinach, corn, green onions, cilantro, & 1 cup of cheese.Pour a small amount of the enchilada sauce to coat the bottom of a 9×13 pan. Generously fill the tortillas with the spinach mixture, roll up tightly with ends tucked in, & place seam side down in dish.
Pour the remaining sauce over the enchiladas, coating evenly. Sprinkle the remaining cheese on top. Bake about 20 minutes & then broil on low for about 5 minutes until golden brown. Let sit for 5 minutes & then garnish with cilantro &/or green onions.
Adapted from The Garden Grazer