Black Bean Spinach Enchiladas
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What you need: Sauce: 3 cups vegetable broth 1/4 cup tomato paste 1/4 cup flour 2 Tbsp olive oil 3 Tbsp Homestyle Taco Spice 2-3 cloves garlic, crushed ½ onion, minced Salt and pepper Filling; 15 oz. can black beans, rinsed and drained 2 cups corn, thawed 9 oz fresh baby spinach 6 green onions, thinly sliced 1/3 cup cilantro, chopped 4 cups pepper jack, shredded corn tortillas |
Method:
Sauce:
In a saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until onions become translucent. Add tomato paste, flour, and Homestyle Taco Spice. 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.
Filling:
Preheat oven to 375. If the tortillas seem dry, soak them in warm water for about 5 minutes. In a skillet, quick sauté 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, and cilantro. Pour a small amount of the sauce into a casserole pan to coat the bottom. Top each tortilla with a heaping 1/2 cup of filling; roll up tightly and arrange, seam side down, in the casserole pan. Pack the enchiladas as tight as possible. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 2 cup cheese on top. Bake about 20 minutes. Garnish with cilantro, green onions, avocado and sour cream.
Sauce:
In a saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until onions become translucent. Add tomato paste, flour, and Homestyle Taco Spice. 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.
Filling:
Preheat oven to 375. If the tortillas seem dry, soak them in warm water for about 5 minutes. In a skillet, quick sauté 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, and cilantro. Pour a small amount of the sauce into a casserole pan to coat the bottom. Top each tortilla with a heaping 1/2 cup of filling; roll up tightly and arrange, seam side down, in the casserole pan. Pack the enchiladas as tight as possible. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 2 cup cheese on top. Bake about 20 minutes. Garnish with cilantro, green onions, avocado and sour cream.