These enchiladas have made the dinner rotation, which quite honestly doesn’t happen too often in a food blogger’s house! (Usually, I never repeat a recipe!)
I really like the homemade enchilada sauce. It was nice to not just get some sauce out of a can or packet! This recipe is simple but requires a few extra steps with the sauce. Don’t let that stop you from trying it!
The filling is a delicious mixture of spinach, black beans, corn, and more. Meat is typically a part of our dinners, but we didn’t even miss it because these enchiladas were so fantastic!
Adapted from Martha Stewart.
For the sauce:
-2 Cups Vegetable Broth, low sodium
-1/4 Cup Tomato Paste
-1/4 Cup All Purpose Flour
-2 teaspoons Cumin
-1/4 teaspoon Garlic Powder
-1/4 teaspoon Onion Powder
-1/4 teaspoon Chili Powder
-Pepper to taste
For the enchiladas:
-15 oz. Can Black Beans, rinsed and drained
-15 oz. Can Corn, drained
-6 oz. Fresh Baby Spinach
-6 Green Onions, thinly sliced
-1/3 Cup Cilantro, chopped
-2 teaspoons Cumin
-3 Cups Shredded 3 Cheese Blend (or pepper jack, etc.)
-8 Whole Wheat Tortillas
First, make the sauce. Heat a medium saucepan on medium heat. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Whisk together and let cook for a minute. Add broth, whisk together some more. Bring to boil, reduce heat, and whisk occasionally, until slightly thickened, about 10 minutes.
To make the filling, heat a skillet on medium heat with some olive oil. Cook spinach for 1-2 minutes, until wilted.
Add spinach, beans, corn, 2 Cups of cheese, cilantro, green onions, and cumin powder to a large bowl. Mix until combined.
To assemble, pour some of the sauce on the bottom of a 9×13 baking dish. This will prevent sticking. I also heat my tortillas up in the microwave for about 10 seconds so they do not crack when folding.
Scoop a generous amount of the filling into the tortilla shell. Roll together and place seam-down in the baking dish.
Pour the remaining sauce on top of the enchiladas.
Sprinkle 1 Cup of cheese on top.
Bake at 375F for 20 minutes, until cheese is melted and golden.
Garnish with cilantro and serve with rice. Enjoy!