Black Bean and Spinach Enchiladas

When I’m in the mood for something comforting, I love to make enchiladas. And what I love about enchiladas are the thousand ways to make them. All you need is a basic recipe to start with, like this great one from the kitchn, which I adapted from slow cooker to oven, since I wasn’t up for prep in the morning that day. Or most days. I’m not much of a morning person! I also added the greens I had on hand in my fridge, I love at least a little spinach in mine. They’re best stuffed full of vegetables!

black bean enchiladas

Black Bean and Spinach Enchiladas
adapted from the kitchn

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 tsp. chili powder
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
3 cups reduced-sodium vegetable broth
Coarse salt and freshly ground pepper
3 cups grated cheese (I used a mixture of jack and cheddar)
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped spinach
1 cup chopped escarole
1 1/2 cups corn (I used frozen, thawed)
6 green onions, thinly sliced, white and green parts separated
16 tortillas (6-inch) (corn or flour)

Preheat oven to 400 degrees. Oil a 13×9 baking dish; set aside.
Heat oil over medium in a saucepan. Add 1 teaspoon cumin, chili powder, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside. (Or cheat and use canned enchilada sauce, which I often do). Pour a small amount of the sauce to coat the bottom of the baking dish.

Saute the spinach and escarole in olive oil over medium heat for 1-2 minutes until slightly wilted. In a medium bowl, mix together the beans, 2 cups cheese, greens, corn, green onions, 1 tsp. cumin, and cilantro.  Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the baking pan. Repeat with the remaining filling, rolling tortillas until the entire pan is filled. Pour the remaining sauce over the enchiladas and sprinkle 1 cup cheese on top. Bake uncovered about 20 minutes.


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