Perhaps it’s becoming obvious that I love spinach? Maybe you’ve noticed that I quite enjoy recipes that include black beans? Here we go again..
Gooey, spicy, tasty enchiladas with homemade sauce. Ridiculously easy to make and only 20 minutes in the oven. The recipe looks long but most of it is spices – because you can never, ever have too many spices.
Here’s the recipe:
Spinach and Black Bean Enchiladas
15 oz. can of black beans, rinsed and drained
1 1/2 cups of corn
1 block of frozen spinach, thawed
2 tsp. cumin
3 cups shredded spicy cheese (habanero!)
8 tortillas (whole wheat or white will work)
3 cups low (or no-) sodium vegetable broth
1/4 cup tomato paste
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chipotle chili powder
salt and pepper (to taste)
3 tablespoons of corn starch (+ water)
1 cup of shredded cheese to top
- Combine all of the sauce ingredients, other than the corn starch and cheese, in a large sauce pan. Whisk over medium heat until the tomato paste has been fully dissolved into the liquid. Adjust spices to your preference!
- In a small jar with a lid, combine 3 tablespoons of corn starch with enough cold water to create a liquid. Shake the jar until the corn starch is fully dissolved.
- Slowly pour the corn starch into the sauce while whisking everything together. Continue to heat the mixture until the sauce has thickened. (If needed, add more corn starch.)
- Let the sauce remain on a low heat on the stove while you prepare the enchiladas.
- Preheat your oven to 375F.
- Combine all of the enchilada ingredients together in a large bowl. Mix well.
- Spoon some filling into the middle of the tortilla and roll it up like a burrito! Repeat for the remaining filling and tortillas.
- Spray a 9×13″ baking pan with nonstick spray and add one cup of the sauce to the bottom, spreading it evenly.
- Place the rolled-up enchiladas into the pan with their folded sides on the bottom.
- Pour the remainder of the sauce on top of the enchiladas and sprinkle with 1 cup of shredded cheese.
- Bake, uncovered, for 20 minutes. Remove from the stove and allow to cool for about 10 minutes before serving.
Note: I find that the recipe often makes 10 enchiladas, so I just cram the extras into the pan. Leftovers are ‘okay’ but not fantastic – they can be reheated in a microwave or toaster oven.