Black bean spinach enchilada recipe

This is Black Been Spinach Enchiladas and we all LOVE these.  I have made these several times.  The kids sure do make cooking fun for me.  Thank you kids!!


BLACK BEAN SPINACH ENCHILADAS

Ingredients:
(for the sauce)
3 cups vegetable broth
1/4 C tomato paste
1/4 C flour
2 T olive oil
2 t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
salt/pepper

(for enchiladas)
15 oz can black beans, rinsed and drained
1 1/2 C corn (I used frozen, thawed)
6 oz fresh baby spinach
6 green onions, thinly sliced
1/3 C cilantro, chopped
2 t cumin
3 C shredded cheese
(I add diced cooked chicken)
8 tortilla shells

DIRECTIONS
Make the sauce: in a saucepan, heat olive oil over medium heat.  Add tomato paste, flour, 2 t 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 beans, 2 cups cheese, diced cooked chicken, spinach, corn, green onions, 2 t cumin, and cilantro.
Preheat oven to 375.  Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
Generously fill tortillas with mixture, toll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly.  Sprinkle 1 C cheese on top.  Bake about 30 minutes, and garnish with cilantro and/or green onions (optional).