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Veggie Black Bean Enchiladas
Ingredients
  • 2 cups homemade enchilada sauce
  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 small red onion)
  • 1 red bell pepper, chopped
  • 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
  • 1 teaspoon Frontier Co-op Ground Cumin
  • ¼ teaspoon Frontier Co-op Ground Cinnamon
  • 5 to 6 ounces baby spinach (about 5 cups, packed)
  • 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
  • 1 cup shredded Monterey Jack cheese, divided
  • ½ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 8 whole wheat tortillas (about 8” in diameter)
  • Handful of chopped cilantro, for garnishing
Steps
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