Nutritional Information: –

Yields: 8 | Prep time: 30 minutes | Total time: 55 minutes

Ingredients:

For the sauce

• 3 cups organic low sodium vegetable broth
• 1/4 cup tomato paste
• 1/4 cup all purpose flour (I use gluten-free all purpose)
• 2 Tbsp. olive oil
• 2 tsp. cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. chili powder
• Salt/pepper

For the enchiladas

• 15 oz. can black beans, rinsed and drained
• 1 1/2 cups corn (I used frozen, thawed)
• 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:

1. 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.
2. In a skillet, quick sauté the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
3. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
4. Preheat oven to 375. Lightly spray a 9×13 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).

Source: http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html