(for the enchiladas)
15 oz can black beans, rinsed & drained
1 1/2 cups corn (I used frozen, thawed)
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)
8 whole wheat or clour tortillas
*I added shredded chicken since my wamily wanted more "meat."
Saute the spinach in olive oil over medium heat for 1-2 minutes, until slightly wilted. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin and cilantro. Preheat oven to 375. Lightly spray a 9 x 13" baking dish, 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).
You can also make your own sauce, but I was too busy (lazy), so I used canned enchilada sauce
(for the sauce)
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp olive oil
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
Directions for sauce:
In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, cumin, garlic powder, onin powder & 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.
Source: Adapted from Once a Month Mom - March 2013 Diet Menu