Black bean, corn and spinach enchiladas

Mmmmmm enchiladas!  I love them.  Warm, cheesy, saucy, and yummy.  There's definitely no shortage of enchilada recipes out there, especially chicken enchiladas, but hey, what's one more!  I rarely get tired of Mexican and Tex-Mex.  While I adore a good chicken enchilada, this recipe is a bit different because it's meatless, and we love it around here.  This can be made completely vegetarian, if you're into that sort of thing, by using vegetable broth instead of chicken broth, but I'm not vegetarian so I used chicken broth because I think it adds valuable nutrients.  If nothing else, this is a great and easy sauce recipe that you can use on any variety of enchiladas that you like.  I use it for chicken, beef and cheese enchiladas and all are tasty.  I recently made and froze this dish for a friend and she said it was a great freezer meal, so this can easily be made ahead and enjoyed later. 

Black bean, corn and spinach enchiladas
Ingredients

2 Tbs olive oil or expellar pressed coconut oil

2 tsp cumin

1/4 cup flour

1/4 c tomato paste (preferably not canned due to BPA)

2 cups broth (homemade is best)

1/2 c. water 

garlic powder to taste

salt to taste

3 cups (12 oz) grated pepperjack cheese

1 can black beans (rinsed & drained) or 1.5 cups cooked dried black beans

1 (10oz) box frozen chopped spinach, thawed and squeezed dry

10 oz frozen corn, thawed

6 green onions thinly sliced separating green and white

16 corn tortillas (or flour) possibly use 10-12

Sauce:

Heat oil.  Add 1 tsp cumin, flour and tomato paste.  Cook and whisk for 1 minute (it will ball up).  Whisk in broth and 1/2 cup water.  Bring to boil.  Reduce to simmer and cook until slightly thickened (about 5 minutes).  Season with salt, pepper, garlic powder, and possibly more cumin to taste.  Set aside.

Filling:

In large bowl combine 2 cups cheese, beans, corn, white of onion and remaining cumin, and spinach.  Season with salt and pepper.  

Preheat oven to 400 degrees.  Grease 9x13 baking dish.  Gently heat tortillas so they are pliable.  Fill with 1/3 cup filling.  Roll up tightly.  Place in pan with seam side down.  Sprinkle remaining cheese on top.  Pour sauce over top.  Bake uncovered 15-20 minutes or until hot and bubbly.  Cool 5 minutes.  Top with green onions and sour cream.

Note: If freezing, freeze the sauce separately.  Thaw everything the morning before baking.  Pour sauce over top and bake as directed.



Adapted from:  Unknown...I got this years ago from a blog and since then I have no longer been able to find it.  If this is your original recipe, please let me know so I can give you credit.  Thanks.