I made these a couple weeks ago, and Drew, his brother, and I ate them, and they were SO GOOD! It's 10:45 am on a Monday morning and I could eat some right now if I had some. The filling is tasty, but I think the homemade enchilada sauce is the star. I considered just buying prepared enchilada sauce when I realized last minute that I really just needed to buy the vegetable broth to have all the ingredients I needed for the sauce. So, I bought some broth and made the sauce. I am telling you that the sauce was the element of this meal that made this dish really memorable.
|We loved this with avocado. We could love dirt with avocado.|
Everything comes together really easily and fairly quickly, and I think in all we ended up with 6-8 burrito sized enchiladas. I don't know what constitutes traditional Mexican enchiladas, but I am sure this wasn't it. It doesn't really matter, though. What matters is that this is a great meal, and I'd bet it'd be a good freezer meal choice too.
I'll link to the original post in the recipe title and post as I made it, since I did make some changes.
|I remember Rachael Ray talking about cooking the rawness out of some spices...it made me think of this.|
Black Bean- Spinach Enchiladas
from Garden Grazer Blog
3 cups 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
15 oz. can black beans, rinsed and drained or 1 1/2- 2 cups prepared beans, drained and rinsed
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
1 small onion, diced small
2 tsp. cumin
2 cups (8 oz) shredded cheese- I used combo of Monterrey Jack and cheddar
8 flour tortillas
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. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
Saute the spinach and onion in olive oil over medium heat for 1-2 minutes until slightly wilted.
In a large bowl, combine beans, 1 cup cheese, spinach, corn, and 2 tsp. cumin.
Preheat oven to 375. Pour a small amount of the enchilada sauce into the bottom of a 9x13 inch baking dish.
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
Bake about 20 minutes, and garnish with cilantro, avocado, and/or green onions (optional).