Veggie Enchiladas

Ingredients: 
Sauce:

• 2 tbsp. olive oil
• 1 tsp cumin, ground 
• ¼ cup flour (I used rice flour since I am gluten free)
• ¼ cup tomato paste 
• 14.5 oz. vegetable broth 
•  Salt and pepper 

Enchiladas: 

• 3 cups (12 oz.) pepper-jack cheese; grated 
• 12 oz. can black beans; rinsed and drained 
• 1 carton (10 oz.) frozen, chopped spinach, thawed and squeezed ( I ALWAYS use fresh!)
• 11 oz. can corn kernels; drained  ( I used frozen)
• 6 green onions, thinly sliced 
• 1 tsp cumin; ground 
• 16 corn tortillas (6” size) 
• I added red and green pepper for some extra flavor

Directions: 

1. In a medium saucepan, heat olive oil and add cumin, flour, and tomato paste. Cook 1 minute, whisking. 
2. Whisk in broth and ¾ cup water. Bring to boil and then simmer until slightly thickened (5-8 min.). Salt and pepper, then set aside.
3. For filling, combine in a large bowl 2 cups cheese (saving 1 cup for topping), beans, thawed spinach, corn, half of green onions, cumin, plus salt and pepper. 
4. Preheat oven to 400 degrees F. 
5. Lightly oil a 9x13 baking dish. 
6. Stack tortillas in a damp paper towel and warm 1 min. in microwave. 
7. One-by-one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down. 
8. Cover enchiladas with the sauce and top with remaining cheese. 
9. Bake 15-20 minutes, until sauce is bubbly. 
10. Remove and let cool five minutes. Top with remaining green onions and serve.

Bry