Yummy Enchiladas

I was really skeptical to try this recipe about a year ago when I first found it. When I tried it, I absolutely loved it. It has become one of our favorites. Enchiladas are usually so unhealthy but with these ingredients, it is a great healthy meal for your family. It even has homemade sauce....yumm! Make sure you really get all of the water out of the spinach before adding it. I also use the tortillas from Costco that you have to cook instead of the corn tortillas. I have tried it both ways though, and it's great either way. I have also done this as a layer casserole instead of individual enchiladas.

2 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. chili powder
1/4 cup flour
1/4 cup tomato paste
1 can reduced sodium vegetable broth (14 oz.)
Salt and Pepper
3/4 cup water
3 cups grated pepper jack cheese
1 can black beans (15 oz.) rinsed and drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed VERY dry
1 can (15 oz.) corn
1 bunch green onions, chopped
1/4 cup fresh chopped cilantro
16 corn tortillas

Make the sauce by heating oil in a saucepan. Add cumin, chili powder, salt and pepper, tomato paste. Wisk in broth and water then bring to a boil. Reduce to a simmer and cook until slightly thickened. Set aside.

In a large bowl, combine spinach, black beans, 2 cups of cheese, corn, green onions and cilantro. (I add a little more cumin and chili powder here as well).

Preheat oven to 400 degrees. To soften the corn tortillas, wrap them in damp paper towels and microwave. Top each tortilla with filling and carefully roll up tightly, placing them seam side down in dish. Top with sauce and sprinkle with remaining cheese. Bake until hot and bubbly, about 15-20 minutes. Garnish with sour cream and or green onions.

Enjoy!