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