BLACK BEAN AND SPINACH ENCHILADA CASSEROLE

BLACK BEAN AND SPINACH ENCHILADA CASSEROLE image

Categories Bean

Number Of Ingredients 17

3 cups low sodium vegetable broth
Â¼ cup tomato paste
Â¼ cup all purpose flour (I used whole wheat flour)
2 Tbsp. cooking oil (I used coconut)
2 tsp. cumin
Â¼ tsp. garlic powder
Â¼ tsp. onion powder
Â¼ tsp. chili powder
Salt/pepper
15 oz. can black beans, rinsed and drained
1 Â½ cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded 3 cheese blend (or pepper jack, etc.)
8 whole wheat or flour tortillas (I only needed 6, due to my change at the end)

Steps:

To make the sauce, heat oil over medium heat in a saucepan. Add tomato paste, flour, 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. Make sure to taste the sauce after seasoning. I did add a little more salt. Saute the spinach in oil over medium heat for 1-2 minutes until slightly wilted (once cooked, I chopped my spinach up, so there wouldnât be any large pieces in the mix). In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin, and cilantro. Preheat oven to 375. Lightly coat a 9x13 inch baking dish with oil or cooking spray, and pour a small amount of the sauce to coat the bottom. So, here is where I decided to diverge from the original recipe. It says to fill the tortillas and roll them up, but I have never been great at rolling tortillas without everything spilling out. So, I decided to layer it like a lasagne. I laid down two tortillas and covered them with half the vegetable mixture. Then I laid two more tortillas down and top with the remaining vegetable mixture. I then added two more tortillas on the top and poured the rest of the enchilada sauce over them. Finally, I topped it with the remaining cheese.