Black Bean Enchiladas

Ingredients

• 2 Cups enchilada sauce (recipe separate)
• 2 Tbsp olive oil
• 1 small red onion, chopped

• ½ red bell pepper, chopped

• ½ green bell pepper, chopped

• Small clamshell of organic baby spinach

• 1 tsp ground cumin

• ¼ tsp ground cinnamon

• ⅛ tsp smoked paprika 

• ⅔ Cup frozen organic corn

• 1 can drained and rinsed black beans (I like Yves)

• 1 Cup shredded Monterey jack cheese, divided

• ½ tsp salt, to taste

• Pinch of pepper

• 6 large whole wheat tortillas

• 4 Tbsp chopped fresh cilantro, divided

  
  
  

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Heat 2 tbsp olive oil in a large frying pan.
3. Add onion, red and green peppers. Sauté for 2-3 minutes.
4. Add corn and black beans and continue to sauté over medium heat for a few minutes.
5. Combine in smoked paprika, cinnamon, cumin, salt and pepper.
6. Add in baby spinach, cover and cook for 3-4 minutes until wilted.
7. Toss in ¼ cup cheese and 2 Tbsp cilantro. Turn off heat.
8. Coat bottom of oven proof dish with ½ cup enchilada sauce.
9. Measure approx 1⁄2 cup of enchilada mixture onto each of the 6 tortillas and rollup. 
10. Lay seam side down in an oven proof dish.
11. Pour remaining enchilada sauce over and sprinkle with remaining cheese.
12. Bake open for 20-25 minutes at 400 degrees Fahrenheit.
13. Garnish with cilantro, sour cream and/or guacamole (optional). Serve immediately.

NUTRITIONIST’S TIP:
This recipe is adapted from Cookie and Kate.  You can easily make it vegan by substituting in vegan cheese or omitting the cheese entirely.  Conversely you can also add in/substitute cooked and diced chicken breast with or without the black beans.