Black Bean and Spinach Enchiladas

Is it just me or do two thirds of the recipes on pinterest call for shredded chicken?

Over the past year I have become more conscious of how the meat I eat was raised. I only buy what I call happy meat. This is meat from animals that have been raised humanely, without the aid of antibiotics and growth hormones, and met their end in the best way possible. Watch Food Inc or Forks over Knives or read In Defense of Food. While I used to buy factory farmed chicken at rock bottom prices now the chicken I will eat costs closer to $3 per lb. For the whole chicken. Lets not talk about what chicken breasts cost.

IBlack bean and spinach enchiladas

With our new meat eating habits we are eating a wider variety of meat (more beef and pork) and the meat we are eating is generally raised within 100 miles of my home. Meat is rarely an entree for us anymore and is used as an ingredient instead.

What does this all have to do with black bean and spinach enchiladas? I love enchiladas but rarely have shredded chicken for making most of the recipes I see. When I saw a recipe for vegetarian enchiladas I was thrilled. And then things got better. She made her own enchilada sauce too.

Black bean and spinach enchiladas

Be still me heart.

I could barely wait to make this recipe! I made my own tortillas too so this was truly 100% homemade. Well… you will have to excuse the fact that I bought shredded cheese. Who makes their own tortillas and enchilada sauce but is too lazy to grate their own cheese? This girl.

What can I say? I hate grating cheese. Alot.

This recipe makes a huge batch. I put four enchiladas each in three 8×8 pans. We ate one for dinner that night, cooked one for dinner two nights later, and the third is still in the freezer.

Yum. Yum. Yum.

Black bean and spinach enchiladas

Black Bean and Spinach Enchiladas (serves at least 6)
Adapted from The Garden Grazer

Sauce:
4 cups tomato sauce
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. + chili powder (to taste)
Salt/pepper

Enchiladas:
15 oz. can black beans, rinsed and drained (I used beans from the freezer)
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded 3 cheese blend (or pepper jack, etc.)
12 homemade flour tortillas

Make the sauce: in a saucepan, heat olive oil over medium heat. Add flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in tomato sauce, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt and pepper to taste, and set aside.

Place spinach in a microwave safe bowl with 1/4 cup water. Microwave for 1-2 minutes till slightly wilted. Drain excess water.  In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro. Preheat oven to 375. Grease a 9×13 (or three 8×8) 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).

Black bean and spinach enchiladas

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