Black Bean and Spinach Enchiladas

• Vegetarian

• Produce

  • 1 15 oz. can Black beans
  • 1/2 cup Coriander
  • 1 1/2 cup Corn, canned or frozen
  • 2 Garlic cloves
  • 6 Green onions
  • 8 oz Spinach, fresh

• Canned Goods

  • 1 cup Vegetable stock

• Condiments

  • 1 cup Salsa verde

• Baking & Spices

  • 1 tbsp Flour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 5 tsp Cumin

• Bread & Baked Goods

  • 8 Corn or whole-wheat tortillas, large

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Greek yogurt
  • 1 1/2 cup Shredded 3 cheese blend

Found on fitlivingblog.com

Ingredients

• For the sauce:
• 1 T. butter
• 2 garlic cloves, minced
• 1 T. flour
• 1 c. vegetable stock
• 2 tsp. cumin
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. salsa verde
• 1/2 c. Greek yogurt
• 1/4 c. cilantro, chopped
• For the enchiladas:
• 1 Tablespoon olive oil
• 15 oz. can black beans, drained and rinsed
• 1 1/2 c. corn (canned or frozen)
• 8 oz. fresh spinach
• 6 green onions, chopped
• 1/3 c. cilantro, chopped
• 1 T. cumin
• 1 1/2 c. shredded 3 cheese blend, divided
• 8-10 large corn or whole-wheat tortillas

Directions

• Preheat oven to 375 degrees.
• To make the sauce, heat butter over medium heat in a small saucepan.
• Add garlic and stir until fragrant, about 30 seconds.
• Add flour and whisk for 1 minute.
• Add vegetable stock and whisk until well combined and the mixture begins to simmer and thicken up.
• Add cumin, salt and pepper. Take the saucepan off of the heat and stir in salsa verde, Greek yogurt and cilantro.
• To make the enchiladas, heat a skillet over medium heat.
• Add olive oil and spinach, tossing until the spinach is just wilted.
• In a mixing bowl, add black beans, corn, sauteed spinach, green onion, cilantro and cumin; stir to combine.
• Add 1/2 cup cheese, mixing until well incorporated.
• In the bottom of a greased casserole dish, ladle 1 cup of enchilada sauce in the bottom. Roll about 1/2 c. of enchilada filling in a tortilla and place in the casserole dish.
• Repeat until all of the filling has been used.
• Make sure the enchiladas are packed tightly to prevent them from falling apart when baked.
• Top with remaining enchilada sauce and 1 cup of cheese.
• Bake for 20 minutes until the cheese is bubbly and slightly golden brown.
• Remove from the oven and let cool for 10 minutes.
• Garnish with leftover cilantro and enjoy!