Black Bean Spinach Enchiladas

This was perfect for a Meatless Monday!  Not sure if I just made them too big or what but they were very filling.  I never knew how easy enchilada sauce could be, I will never buy the jar stuff again.  

** I did halve the recipe for just my husband and I.  I also used burrito sized tortillas.  Maybe that's why they were so filling!

Ingredients

	Ingredients
	{For the sauce}
3	cups organic low sodium vegetable broth
¼	cup tomato paste
¼	cup all purpose flour
2	Tbsp. olive oil
2	tsp. cumin
¼	tsp. garlic powder
¼	tsp. onion powder
¼	tsp. chili powder
	Salt/pepper
	{For the enchiladas}
	15 oz. can black beans, rinsed and drained
1½	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	whole wheat or flour tortillas 1 small can of diced green chilies

Directions

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 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, diced green chilies, and cilantro.

Preheat oven to 375.

a 9×13 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 in oven about 15 - 20 minutes until cheese is melted and sauce is bubbling.