Veggie Black Bean Enchiladas - Cookie and Kate

Name: Veggie Black Bean Enchiladas - Cookie and Kate
Ingredients: 2 cups homemade enchilada sauce; 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 Frontier Co-op Ground Cumin; 1/4 teaspoon Frontier Co-op Ground Cinnamon; 5 to 6 ounces baby spinach (about 5 cups, packed); 1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans; 1 cup shredded Monterey Jack cheese, divided; 1/2 teaspoon salt, to taste; Freshly ground black pepper, to taste; 8 whole wheat tortillas (about 8” in diameter); Handful of chopped cilantro, for garnishing

"Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe!..."

INGREDIENTS

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2 cups homemade enchilada sauce

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2 tablespoons olive oil

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

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1 red bell pepper, chopped

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

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1 teaspoon Frontier Co-op Ground Cumin

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1/4 teaspoon Frontier Co-op Ground Cinnamon

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

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1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans

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1 cup shredded Monterey Jack cheese, divided

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1/2 teaspoon salt, to taste

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Freshly ground black pepper, to taste

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8 whole wheat tortillas (about 8” in diameter)

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Handful of chopped cilantro, for garnishing

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