Ingredients
- 4 Tbs olive oil
- 1 Tbs ground cumin, divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground coriander
- 1/4 c all purpose flour
- 1/4 c tomato paste
- 3 c vegetable broth
- Salt and pepper
- 1 bag fresh spinach leaves
- 3 green onions, white and light green sections sliced into thin rings
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) corn kernels, drained
- 3 c grated pepper Jack cheese (12 oz)
- 16 corn tortillas (6-inch)
- Fresh cilantro, chopped
Preparation
Step 1
In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat. Add 2 tsp of the cumin, onion powder, garlic powder, coriander, flour, and tomato paste. Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5-8 minutes. Season with salt and pepper. Set aside.
In a large skillet, heat the remaining 2 Tbs of olive oil over medium-high heat. Saute spinach until wilted, about 2 minutes. Add green onions and sauté another minute. Remove pan from heat. Stir in the black beans, corn kernels, remaining 1 tsp of cumin, and 1 ½ c of the cheese.
Preheat oven to 375⁰F. Lightly spray 2 8-inch baking pans with nonstick spray. Set aside. Spread tortillas onto a large baking sheet. Lightly spray with nonstick spray. Spread a second layer of tortillas on top of the first layer. Lightly spray the top layer with nonstick spray. Bake until warm, about 1-2 minutes. Remove from oven. Spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down. Pack the filled tortillas tightly in the baking dishes. Sprinkle remaining cheese evenly over the enchiladas. Pour sauce over them, making sure to cover the entire surface. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes. Sprinkle with cilantro, and serve.