Cute, right? Cover vienna finger cookies with white icing and choclate chips for eyes? Did you know the cookies were called vienna fingers? I almost could not purchase because of that!!
So fun!
Ingredients 3 cups organic low sodium vegetable broth ( I used non-organic Chicken broth) 1/4 cup tomato paste 1/4 cup all purpose flour 2 Tbsp. olive oil 2 tsp. cumin 1/4 tsp. garlic powder -plus to taste 1/4 tsp. onion powder- plus to taste 1/4 tsp. chili powder-plus to taste Salt/pepper
*I added garlic and red pepper flakes*
{For the enchiladas}
15 oz. can black beans, rinsed and drained1 1/2 cups corn (I used frozen and steamed) 6 oz. fresh baby spinach 6 green onions, thinly sliced 1/3 cup cilantro, chopped 2 tsp. cumin 3 cups shredded 3 cheese blend (or pepper jack, etc.) 8 whole wheat or flour 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, quick 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). From thegardengrazer.com |