Spinach - Black Bean Enchiladas {a recipe}

January 26, 2013 by bfm | 2 Comments

Enchilada recipes are all over the inter-web.  It is something I usually don’t make, because I think they are too hard.  Also, because when I tried a couple of recipes in the past, it was a major fail, and I don’t really know why.

I got back on my horse and tried again.  I have a HUGE box of spinach as a result of our family’s spinach addition addiction to smoothies that I didn’t want to go bad.  When I came across this recipe, I thought, “What tha’ heck? I’ll give it a go.”  Did I mention there is a homemade red sauce?  Well, there is.

SPOILER ALERT:  These turned out pretty awesome.  Super easy.  SJ ate two entire enchiladas.  I had to keep the Fisherman off the left overs for lunch the next day so we could eat them again for dinner.  They were that good AND that easy.

Here is the recipe I used adapted from thegardengrazer.com, who adapted from our friend, Martha.

Red Sauce Ingredients
3 cups organic low sodium
vegetable broth
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
Salt/pepper

Enchiladas
15 oz. can black beans, rinsed and drained
1 1/2 cups corn
6 oz. fresh organic  baby spinach* {I probably used double this because it cooks down and we LOVE spinach in the Holley House)
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
Begin by making red sauce first. Heat olive oil in sauce pan 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.

Saute 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, cumin, and cilantro.  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 20 minutes; garnish with cilantro and/or green onions if your little heart desires.

Next, gather your family around the dinner table.  You know that thing that is usually covered with laundry and other crap?  Clean it off, set the table and sit down and enjoy a meal together.

{print this recipe, yo!}

enjoy!
bfm

*I do try to use organic fresh or frozen, as local as possible when ever I can.  Especially for The Dirty Dozen.  And especially for our spinach.  We are particular about our spinach.

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