Black Bean Spinach Enchiladas

thegardengrazer.com

Julia H

subheading: {For the sauce}:

3 cups organic low sodium vegetable broth

¼ cup tomato paste

¼ cup all purpose flour (or gluten-free flour)

2 Tbsp. olive oil

2 tsp. cumin

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. chili powder

Salt/pepper

subheading: {For the enchiladas}:

15 oz. can black beans, rinsed and drained

1 ½ cups corn (I used frozen, thawed)

6 oz. fresh baby spinach

6 green onions, thinly sliced

⅓ cup cilantro, chopped

2 tsp. cumin

3 cups shredded 3 cheese blend (or pepper jack, etc.)

8 large flour tortillas

Note: Ingredients may have been altered from the original.

Directions at thegardengrazer.com

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