Wednesday, November 27, 2013

Black Bean and Spinach Enchiladas

I had enchiladas at one of my favorite restaurants, and to be honest, I wasn't impressed.  However, I saw this recipe, and it just sounded phenomenal so I made it.  Guys---most delicious enchiladas EVER!  Plus, this can be made completely vegetarian (which is how it was originally done, but the hubby has to have meat).

 {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

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

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
  1. 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.
  2. Meanwhile, brown beef in a skillet and cool.  If using just beans, go to the next step.
  3. Add remaining ingredients to the beef/beans, except 1 cup cheese and tortillas, stirring until well combined.
  4. Lay out tortillas and separate bean filling among them.  I had extra which made a delicious lunch the next day!
  5. Roll like burrito.
  6. Preheat oven to 375.
  7. Spray a baking dish with non-stick spray and pour about 1 cup of sauce into the bottom.
  8. Place enchiladas on top of sauce and cover with remaining sauce.
  9. Bake for 20-30 minutes (about 30 minutes if enchiladas were refrigerated) or until sauce is nice and bubbly.
  10. Top with remaining cheese and allow to melt before serving.
  11. Serve
The best part is that these can be frozen in the tortilla (sauce separate) and made another day!  How awesome is that?  Make a double batch and freeze half for another day! 

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