Veggie Black Bean Enchiladas

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

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 ground cumin

¼ teaspoon 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 fine salt, to taste

Freshly ground black pepper, to taste

8 whole wheat tortillas (about 8 inches in diameter)

Handful of chopped cilantro, for garnishing

Directions at cookieandkate.com

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