We Eat | Black Bean Spinach Enchiladas

Whenever I make enchiladas, the recipe always makes a lot more filling than the recipe states and I end up with two casserole dishes of enchiladas. I'm not complaining though, they're easy to freeze and reheat pretty well. And now, I can add 'the babies like them' to that list.

I came across this recipe that is packed with spinach, but I had to add some meat to it. I slow-roasted pork for dinner on Sunday and used the leftovers in the enchiladas which worked great. The boys ate on this for like three days and seemed to really like it. The enchiladas weren't too spicy, but not super-mild either, and they did just fine. I had no idea making enchilada sauce was so easy, I'll definitely do it again though I think I'd add a bit more spice next time.

Black Bean Spinach Enchiladas
Based on The Garden Grazer recipe

3 cups organic low sodium chicken broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder

1/2 lb pulled pork (I used this recipe for a meal the night before)
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (frozen is fine)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded 3 cheese blend (or pepper jack, etc.)
corn tortillas - recipe calls for 8, I had enough filling, adding in meat, for 16

First, make the sauce. Heat olive oil in a saucepan over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.  Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. In a large bowl, combine pork, beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro. Preheat oven to 375. Lightly spray a 9x13 inch baking dish(es), and pour a small amount of the sauce to coat the bottom. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

NOTE: While I had enough filling to double the recipe, the recipe for the sauce above is really only for one batch. I had a jar of enchilada sauce so I did one homemade and one batch with the jarred sauce.

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