Black Bean Enchiladas

Ingredients:

For the Sauce:

3 cups vegetable broth, low sodium

1/4 cup tomato paste

1/4 cup all purpose flour

2 Tbsp olive oil

2 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp chili powder

For the enchiladas:

15 oz can black beans, rinsed and drained

2 ears worth of fresh corn, cut from cob (or 1 1/2 cup frozen corn kernels)

6 oz fresh baby spinach, coarsely chopped

6 green onions, thinly sliced

1/3 cup fresh cilantro, chopped

2 tsp cumin

1 cup (+/-) shredded colby jack cheese

sliced black olives, avocado slices, shredded littuce for toppings, if desired.

8 four tortillas

Directions:

To 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 and bring to a boil.  Reduce to simmer and cook until slightly thickened; ~8 minutes.  Set aside.

To make the enchiladas:

Saute the spinach in a splash of olive oil over medium heat for 1-2 minutes until slightly wilted.  In a large bowl, combine beans, cheese, spinach, corn, green onions, 2 tsp cumin, and cilantro.
Preheat oven to 375.  Lightly spray a 9x13-inch baking dish with cooking spray and pour a small amount of sauce to evenly coat the bottom of the dish.  

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 top with black olives and shredded cheese.  Bake for 20 minutes.  

If desired, top with avocado slices, shredded lettuce, and crumbled tortilla chips.

Recipe adapted from: http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html