Spinach and Black Bean Enchilada

I had a large container of spinach leaves staring me down in the fridge the last couple of days. The expiration date seemed to be flashing a countdown as I felt the pressure to respond.

So I responded by searching pinterest and discovered Spinach and Black Bean Enchiladas! I knew I had all the ingredients so it was a no brainer.

The recipe included making your own enchilada sauce.  I had to add several spices to make it presentable.  In the future, I will just use pre-made sauce or use the packets.

Ingredients {For the sauce} 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 drained 1 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

This was awesome!!!!!!!!!  I was not a huge fan of the spinach.  I think I realized that I am a fan of raw spinach, but not so much the texture when it is cooked.  These would be amazing without the spinach.  D gave it a TEN! It is so simple with so little ingredients it will def be a re-make in my household!!