Black Bean and Spinach Enchiladas

From The Garden Grazer

Another great vegetarian enchilada recipe! Even has a homemade red sauce recipe that was great and I'll probably use it regularly.

The Sauce:

3 cups low sodium vegetable broth
1/4 cup tomato paste1/4 cup all purpose flour2 Tbsp. olive oil2 tsp. cumin1/4 tsp. garlic powder1/4 tsp. onion powder1/4 tsp. chili powder


Heat olive oil over medium heat. Add in tomato paste, flour, and spices. Stir around for a bit. Whisk in broth and bring to a boil. Reduce to simmer for about 10 minutes, until slightly thickened.

The Enchiladas:

15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach (I doubled this since it shrinks so much)
6 green onions, thinly sliced
1/3 cup cilantro, chopped
Shredded cheese blend
tortillas

Saute the spinach in olive oil over medium heat until slightly wilted. (It happens FAST!)
In a large bowl, combine beans, spinach, corn, green onions, cumin, and cilantro.
Preheat oven to 375. 
Grease a 9x13 inch baking dish and pour a small amount of the sauce in the bottom.
Spoon mixture into tortillas, sprinkle on cheese, and roll up tightly.
Pour remaining sauce over the enchiladas. Sprinkle cheese on top.
Bake about 20 minutes. Switch to broiler at the end to get the top nice and crispy.