Black Bean Spinach Enchiladas
INGREDIENTS
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{For the sauce}
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3 cups organic low sodium vegetable broth
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¼ cup tomato paste
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¼ cup all purpose flour
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2 Tbsp. olive oil
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2 tsp. cumin
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¼ tsp. garlic powder
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¼ tsp. onion powder
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¼ tsp. chili powder
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Salt/pepper
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{For the enchiladas}
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15 oz. can black beans, rinsed and drained
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1½ cups corn (I used frozen, thawed)
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6 oz. fresh baby spinach
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6 green onions, thinly sliced
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⅓ cup cilantro, chopped
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2 tsp. cumin
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3 cups shredded 3 cheese blend (or pepper jack, etc.)
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8 whole wheat or flour tortillas
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