Pittsburgh, PA
(724) 290-5679
amanda.hertweck@gmail.com
25 minutes
For Sauce:
2 Tbsp. olive oil
1/4 cup tomato paste
1/4 cup all-purpose flour (or GF all-purpose)
2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. chili powder
3 cups vegetable broth
Salt/pepper to taste
Instructions:
1. In a saucepan over medium heat, add olive oil. When hot, carefully add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook for 1 minute, whisking.
2. Slowly whisk in broth, and bring to a light boil. Then reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.
20 minutes
8
15 oz. can black beans
1 1/2 cups sweet corn (canned, or frozen and thawed)
6 oz. fresh baby spinach
6 green onions
1/3 cup cilantro (chopped)
2 tsp. ground cumin
1 cup shredded cheese (vegan or nutritional yeast to taste, to make vegan)
8 large flour tortillas (or GF tortillas or corn tortillas, to make GF)
1. Preheat oven to 375 degrees F.
2. In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.
3. In a large bowl, combine black beans (rinsed and drained), 3/4 cup cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.
4. In a 9x13 in. baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.
5. Generously fill the tortillas with mixture, roll up tightly with ends tucked in, and place the seam side down in dish.
6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.
7. Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving, if desired.
1. I sometimes like to add baby Bellas to the mixture, as well as some chili pepper for some heat.
2. I also prefer a green sauce over a red, and will opt to buy store bought. Just make sure that there isn't any added sugar or other weird ingredients. I like Siete brand.