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Monday, September 16, 2013

Vegetarian Spicy Black Bean and Spinach Enchiladas

Who says you need meat to make a dinner taste wonderful? These spicy black bean and spinach enchiladas were just as tasty as if they had been stuffed with beef or chicken. The black beans pack a ton of potassium into the meal and the spinach packs in a bunch of Vitamin A! If you are wondering how hard it is to make your own enchilada sauce, don't worry any further. It's super easy and so much better than the canned grocery store variety. You also know what's going into your body when you make it fresh. Can't beat that!

Recipe Adapted From: http://www.keyingredient.com/recipes/517648032/black-bean-spinach-enchiladas/


For the Sauce:

 2 Tbsp olive oil

 1 (6 oz) can tomato paste

¼ cup flour

2 tsp cumin

1/8 tsp cayenne pepper 

¼ tsp garlic powder

1/4 tsp ancho chili pepper (powder)
¼ tsp onion powder
 ¼ tsp chili powder

3 cups vegetable broth
Salt/pepper to taste

For the enchiladas:

1 jalapeno, chopped

1 shallot, chopped

1 med red bell pepper, chopped 
1 Tbsp olive oil

 10 oz fresh baby spinach leaves

15 oz. can black beans, rinsed and drained
3 cups shredded 3 cheese  
 1½ cups frozen corn, thawed
6 green onions, thinly sliced
3/4 cup cilantro, chopped
2 tsp cumin

1/2 tsp cayenne pepper

2 tsp chili powder

salt, to taste
8 flour tortillas
  
Directions: 


Preheat oven to 375°


To make the sauce: In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, cumin, cayenne pepper, garlic powder, ancho chili powder,  onion powder, and chili powder. Cook 1 minute, stirring or whisking. Whisk or stir in the vegetable broth and bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside. 

Saute the jalapeno, shallot and red pepper in 1 Tbsp olive oil over medium heat for 3 minutes. Add the spinach and cook for about 1-2 minutes until the spinach is slightly wilted. Set aside.

 In a large bowl, combine beans, 2 cups cheese, spinach mixture, corn, green onions, cilantro, cumin, cayenne pepper and chili powder. Taste and add salt if desired.


 Lightly spray a 9x13 inch baking dish with Pam. Pour a small amount of the enchilada sauce to coat the bottom of the pan. Fill tortillas with spinach/bean mixture and roll up tightly with ends tucked in. Place seam side down in sprayed pan. Pour remaining enchilada sauce over the enchiladas, covering them evenly. Sprinkle the remaining 1 cup of  cheese over top. Bake about 30 minutes, and garnish with cilantro and green onions.

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