Last night I made this for dinner: the BEST Mexican dish I have ever made! At least, I think so. I've made a lot of them but this is so good and even my picky 2 year-old ate it! Granted, it does have a little more cheese than I normally care to eat in a meal, but it's not an absurd amount, just more than I usually eat. It's full of veggies and beans and made with whole wheat tortillas so it's very healthful, but I think what made it so good was the easy, homemade enchilada sauce. This was the first time I've made my own and I'll probably never buy the canned stuff again. The recipe is slightly adapted from a recipe on a great blog I just found: www.thegardengrazer.com
Black Bean and Spinach Enchiladas with Homemade Enchilada Sauce
- 3 cups vegetable broth *
- 1/4 cup tomato paste *
- 1/4 cup flour (I used white but next time I'll try whole wheat)
- 2 tbsp olive oil
- 2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- salt and pepper
- 15 oz. can black beans, rinsed and drained *
- 1 1/2 cups frozen corn, thawed *
- half a 16 oz. bag of frozen spinach *
- 4 green onions, sliced
- 2 tsp. cumin
- 3 cups shredded 3 cheese blend *
- 8 whole wheat tortillas (from Trader Joes)
* These ingredients are organic and from Trader Joes
Preheat oven to 375. To make the sauce, heat olive oil in a pan over medium heat. Add flour and whisk about a minute. Add tomato paste*, cumin, garlic powder, onion powder, and chili powder. Cook about 1-2 minutes, whisking. Whisk in broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, 5-10 minutes, whisking a few times. Add salt and pepper to taste and set aside.
Spray a 9x13 baking dish. Saute spinach in a pan with a little bit of olive oil until heated through. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp cumin, and a little salt and pepper.
Pour a small amount of the sauce in the bottom of the 9x13 dish to coat the bottom. Generously fill tortillas with mixture, roll up tightly and place seam side down in the dish. Pour remaining sauce evenly over the enchiladas and bake for 30-40 minutes until heated through and the cheese on top is melted.
* A can of tomato paste is usually more than I need for a recipe. I measure it and put it in a ziplock bag with the date and freeze it for later use.
I put a little bit of sour cream, some Sriracha, and some mild pickled jalapenos on mine and it was delicious! I was so excited that I couldn't wait to share it with you all. My "professional" recommendation would be to use a little less cheese, maybe 1 cup in the filling and 1 cup on top, but it was so good as is.