Monday, May 12, 2014

Black Bean Spinach Enchiladas with Homemade Sauce

Black Bean Spinach Enchiladas

For the Sauce
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 to taste

For the Enchiladas 
2-3 cups shredded chicken
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp cumin
3 cups shredded 3 cheese blend
8 large tortillas

1. Make the sauce. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp cumin, garlic powder, onion powder and chili powder. Cook 1 minute, whisking. Add broth and bring to a boil. Reduce to simmer and cook until slightly thickened, about 8 minutes. Salt and pepper to taste, and set aside.

2. Saute the spinach in olive oil over medium heat for 1-2 minutes, until slightly wilted.

3. In a large bowl, combine chicken, beans, 2 cups cheese, spinach, corn, green onions, 2 tsp cumin and cilantro.

4. Preheat oven to 375 F. Lightly spray a 9x13 baking dish, and pour a small amount of the sauce to coat the bottom.

5. Generously fill the tortillas with the mixture. Roll up tightly with ends tucked in, and place seam side down in the dish.

6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining 1 cup cheese on top.

7. Bake about 20 minutes. Garnish with cilantro or green onions (optional).

Freezing Instructions: 
- Make the enchiladas as outlined above, but stop before adding the sauce and cheese to the top. Freeze the enchilada and sauce separately. When you're ready to make them, thaw the sauce and heat in a saucepan on the stove, whisking to keep it smooth. Pour the sauce over frozen enchiladas and add some cheese. Bake at 400 F covered for 30 minutes and 15 minutes uncovered.

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