Veggie Black Bean Enchiladas

cookieandkate.com

Jenna

3 tablespoons olive oil

3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)

1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon (optional but recommended)

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

Freshly ground black pepper, to taste

2 tablespoons olive oil

1 cup chopped red onion (about 1 small red onion)

1 red bell pepper, chopped

1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

5 to 6 ounces baby spinach (about 5 cups, packed)

1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans

1 cup shredded Monterey Jack cheese, divided

½ teaspoon fine salt, to taste

Freshly ground black pepper, to taste

8 whole wheat tortillas (about 8 inches in diameter)

Handful of chopped cilantro, for garnishing

Note: Ingredients may have been altered from the original.

Directions at cookieandkate.com

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