Scott:
Ana:
Alex:
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons Olive Oil
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 bunch of broccoli or cauliflower, cut to florets
- 1 teaspoon Cumin
- 1/4 teaspoon cinnamon
- 5-6 oz baby spinach
- 1 15-oz can black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 8 tortillas (about 8" in diameter)
- Handful of chopped cilantro, for garnishing
Steps
Preheat oven to 400 F. Grease 9x13 pan.
Saute onions in oil and salt.
Add broccoli and bell pepper. Cook covered on low for 8 minutes.
Add cumin, cinnamon 30 sec.
Add spinach and cook until reduced.
Remove from heat. Ad beans, 1/4c cheese, 2 Tbs enchilada sauce, 1/2 tsp salt, 1/4 tsp pepper.
Roll enchiladas w/ 1/4c filling and place in pan.
Top with enchilada sauce and cheese.
Bake uncovered 20 min. Then rest 10 min