{Black Bean and Spinach Enchiladas}
{Gathering ingredients for the sauce}
{Make a roux}
{Add broth and tomato paste then allow to thicken}
{Cooling the beef to add to the bean filling}
{Enchilada filling!}
{Roll into a burrito--learn how here}
{I did mine the day before so they laid in the baking dish in the fridge until it was time to bake}
{The hubby baked them--didn't he do a great job?}
One year ago: Ravioli Lasagna
Black Bean and Spinach Enchiladas
from The Garden Grazer
Makes 4-5 servings of 2 enchiladas
Sauce
2 tablespoons butter
1/4 cup all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (use 1/4 if you don't like too much spice)
3 cups chicken or vegetable broth
6 oz tomato paste
Enchiladas
1 pound ground beef
1-15 oz can black beans, drained and rinsed (make it vegetarian by using 2 cans of beans!)
1 1/2 cups frozen corn, thawed
6 oz frozen spinach, thawed
6 green onions, diced
1/3 cup cilantro, chopped
2 teaspoons ground cumin
3 cups shredded Mexican cheese, divided
8-10 tortillas
- Make the sauce by heating butter in a skillet until hot. Add flour and spices and cook for 1 minute (basically making a spiced roux). Add broth and tomato paste stirring to combine. Bring to a simmer and allow to thicken and reduce for about 10 minutes. Pull to the side to cool.
- Meanwhile, brown beef in a skillet and cool. If using just beans, go to the next step.
- Add remaining ingredients to the beef/beans, except 1 cup cheese and tortillas, stirring until well combined.
- Lay out tortillas and separate bean filling among them. I had extra which made a delicious lunch the next day!
- Roll like burrito.
- Preheat oven to 375.
- Spray a baking dish with non-stick spray and pour about 1 cup of sauce into the bottom.
- Place enchiladas on top of sauce and cover with remaining sauce.
- Bake for 20-30 minutes (about 30 minutes if enchiladas were refrigerated) or until sauce is nice and bubbly.
- Top with remaining cheese and allow to melt before serving.
- Serve
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