Thursday, March 7, 2013

Veggie Enchiladas

Okay, I am happy to report that these were definitely amazing! Good thing, too, because it's been a while since I've shared a recipe with you. ;)
If you do make these, don't skip out on making the sauce. It really made a huge difference as far as taste goes!
Try them. ;)



Ingredients
Sauce:
3 cups veggie broth
1/4 cup/2 oz tomato paste
1/4 flour
2 tbsp olive oil
1/4 tsp garlic powder
1/2 tsp chili powder

Enchiladas:
15 oz black beans, rinsed and drained
6 oz baby spinach
Cilantro as desired (a lot can be overpowering!)
1 cup mozzarella cheese
1 cup cheddar cheese
8 tortillas (depending on the size, you really might need fewer; I think I only used 5 to fill the pan)
About 1/2 cup of each cheese for sprinkling on top

1. Heat olive oil in a saucepan at medium heat.
2. Add tomato paste, flour, garlic powder, and chili powder. 
3. Cook for a minute, whisking as you go.
4. Gradually add broth while whisking and bring to a boil. Set aside.
5. Cook the spinach over medium heat until slightly wilted or until thawed if using frozen.
6. Combine beans, cheese, spinach, and cilantro in a bowl and mix together.
7. Spray a glass cassarole dish, pour a little sauce on bottom, and fill tortillas with bean mixture.
8. Place tortillas in pan, fold down, and cover with remaining sauce and cheese.
9. Cook at 375 for 20 minutes.

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