Spinach Artichoke Enchiladas
Hearty spinach artichoke enchiladas with a simple homemade red sauce! These lightened-up vegetarian enchiladas include black beans, a modest amount of sour cream and some golden cheese on top. Recipe yields 6 large enchiladas. You might as well make a double batch of the sauce and freeze it for later!
Ingredients:
Homemade red enchilada sauce (yields 2 cups sauce)
3 tablespoons olive oil
3 tablespoons whole wheat or all-purpose flour
2 teaspoons ground chili powder
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
Enchiladas
2 tablespoons olive oil
1 cup chopped red onion (about 1 small red onion)
¼ teaspoon salt
4 cloves garlic, pressed or minced
1 heaping cup drained artichokes (either jarred or defrosted frozen), quartered if necessary
1 (4-ounce) can green chilis, drained
12 ounces baby spinach, preferably organic
1 (15-ounce) can black beans, drained and rinsed
¼ cup sour cream
Freshly ground black pepper, to taste
6 (8-inch) whole wheat tortillas
1 cup shredded Monterey Jack cheese
Handful chopped cilantro, for garnish