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Monday, March 4, 2013

Meatless Monday: Black Bean Spinach Enchiladas

I will admit, I was a little worried about dinner time when it comes to the Shaklee 180 Blogger Challenge. Breakfast and lunch are a piece of cake since the smoothies and bars Shaklee provided me are filling and flavorful -- but dinner time, I need to please my husband too.

My husband will tell you that I'm a good cook and we have been eating healthier over the years so I had nothing to worry about so when I told him we were having black bean spinach enchiladas  he looked at me funny.

He loves my mother's recipe which calls for ground beef and two cans of red sauce but this recipe has you making your own sauce and I will NEVER buy canned again. I can promise you that! The only thing I did modify was adding a few dashes of  red hot sauce in the sauce.

This recipe was a hit. And one was filling enough for me too (paired with a large salad of romaine lettuce)! The husband said "please please make this again." We had leftovers and were fighting over who got to eat them.

Black Bean Spinach Enchiladas
Adapted from The Garden Grazer

Makes 8 servings

The Sauce
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
dash of hot red pepper sauce

15 oz. can black beans, rinsed and drained (fresh from dried I made and had stored in the freezer)
1 1/2 cups corn (I used canned)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded cheese (I used Lite Mexican blend from TJ's)
8 whole wheat or flour tortillas (I used flour)

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. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper and red pepper sauce to taste, and set aside.

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Nutrition Facts
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber

1 comment:

  1. These look so good! I'm a Shaklee blogger too and I can't wait to see everyone's yummy recipes! I want to ENJOY my dinners! Great recipe!



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