Thursday, September 10, 2015

Easy Black Bean Spinach Enchiladas

From the kitchen of One Perfect Bite...This is a simple dish that I make for lunch when we are at the lake, or for day game when we are home and I have a gang in the living room. The enchiladas, which are inexpensive to make, can be prepared in 15 minutes, and on the table in less than an hour. They are perfect for informal family meals or occasions when friends drop by. Chances are you have everything you need to make them in your pantry, but if it is at all possible, I'd like to suggest you make the enchiladas with fresh corn kernels. It adds a bit of work and mess to the endeavor, but I think you will find it time well spent. Having said that, frozen or canned corn can be used if that is all you have on hand and you will still have a meal worthy of your family and guests. These are not highly spiced enchiladas, so children will usually eat them without complaint, and because they are meatless, they make a great entree for a Meatless Monday meal. I do hope you'll give this simple recipe a try. The spinach makes them a bit unusual, but it adds color and contributes unique flavor and texture to the enchiladas. Here is how they are made.

Black Bean and Spinach Enchiladas...from the kitchen of One Perfect Bite courtesy of the Garden Grazer

3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 tablespoons olive oil
2 teaspoons cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1 tablespoon olive oil
1 (15-oz.) can black beans, rinsed and drained
1-1/2 cups corn, fresh or frozen thawed
1 bag (6-oz.) fresh baby spinach
1 bunch green onions (about 6), thinly sliced
1/3 cup cilantro, chopped
2 teaspoons cumin
3 cups shredded 3 cheese blend (or pepper jack, etc.)
8 whole wheat or flour tortillas

1) Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with nonstick spray. Set aside.
2 To make sauce: Pour olive oil into a saucepan set over medium heat. Stir in tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Add broth and bring to a boil. Reduce heat to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
3) To make enchiladas: Heat oil in a pan. Saute spinach just till it wilts, about 1 to 2 minutes. Combine beans, 2 cups cheese, spinach, corn, green onions, cumin, and cilantro in a large bowl. Pour a small amount of sauce in bottom of prepared pan. Generously fill tortillas with mixture (I used 1/2 cup per tortilla), roll up tightly with ends tucked in, and place seam side down in dish. Pour remaining sauce over enchiladas, coating evenly. Sprinkle 1 cup cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions if desired. Yield: 4 to 6 servings.

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From the Kitchen said...

I've had Mexican food on the mind lately. You see, we've moved fifteen miles away from our favorite little Mexican restaurant--not so handy now to pop in when the food mood strikes. Your dish looks delicious!! I'm starting a Mexican "file".


bellini said...

I am sure this is perfect at any time Mary.

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