Black Bean Spinach Enchiladas
Our favorite enchiladas! Easy vegan black bean enchiladas with spinach and sweet corn. Smothered in the most amazing homemade enchilada sauce!
INGREDIENTS
FOR THE SAUCE
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (I use GF all-purpose)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper
FOR THE ENCHILADAS
15 oz. can black beans (rinsed and drained)
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions (thinly sliced)
1/3 cup cilantro (chopped)
2 tsp. cumin
2 cups shredded vegan cheese (I like Follow Your Heart brand)
8 large flour tortillas (or corn tortillas for gluten-free)
INSTRUCTIONS
MAKE THE SAUCE
In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
Full instructions recipe: www.thegardengrazer.com