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Spinach Black Bean Enchiladas

posted Sep 15, 2015, 6:33 AM by   [ updated Sep 15, 2015, 6:34 AM ]
Spinach Black Bean Enchiladas

Vegetarian; Trans Fat Free; Good Source of Calcium, Iron, and Vitamins A & C 

Contains Dairy & Wheat

Yield: Approximately 9 servings (~2 enchiladas each)

Make a double batch of this flavorful, family-friendly meal. Bake it all, then freeze half of it and reheat in the microwave on a busy weeknight. A freezer stocked full of healthy leftovers is a lifesaver for busy families. You can also make extra enchilada sauce and store it in the fridge or freeze it and defrost when you're ready to use it.

2 Tbsp olive oil
2 Tbsp all-purpose flour
2 Tbsp chili powder
2 cups water
3 oz. tomato paste
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
2 1/2 cups grated pepper Jack cheese, divided
1 can (15.5 oz) reduced sodium black beans, drained and rinsed
6 oz fresh spinach, chopped
2 cups fresh (kernels from approximately 2 ears) or frozen (thawed) corn kernels 
6 scallions, thinly sliced, white and green parts separated
18 (6-inch) corn or flour tortillas 

1. Add the oil, flour, and chili powder to medium pot. Turn the heat on to medium and whisk to combine.
2. Continue to whisk as the mixture begins to bubble. Continue whisking for one minute after bubbling begins. 
3. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer.
4. Once sauce begins to thicken slightly, turn off heat. 

1. Preheat oven to 400 degrees and lightly oil 2 large rectangular baking dishes. 
2. In a large bowl, combine 1 1/2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin.
3. Stack tortillas, wrap in damp paper towels, and microwave on high for 1 minute. Or stack tortillas, wrap in aluminum foil, and heat in oven for 5 to 10 minutes.
4. Top each tortilla with filling, roll up tightly, and arrange (seam side down) in prepared baking dishes.
5. Pour sauce over tortillas and sprinkle remaining 3/4 cup cheese evenly over enchiladas.
6. Bake, uncovered, until hot and bubbly (about 20 minutes).
7. Garnish with scallion greens and serve. 

Nutrition Facts (per 1 serving)
350 calories, 15 g fat, 6 g saturated fat, 30 mg cholesterol, 440 mg sodium, 47 g carbohydrate, 8 g dietary fiber,  3 g sugar, 14 g protein, 35% DV of Vitamin A, 15% DV of Vitamin C, 35% DV of Calcium, 20% DV of Iron

Recipe adapted from Budget Bytes and Martha Stewart.