Vegetable Black Bean Quinoa Enchiladas

12 Servings

Ingredients

For the Enchilada Sauce:
4 tablespoons olive oil
6 tablespoons flour
2 tablespoon ground chili powder
2 teaspoon ground cumin
2 teaspoon garlic powder
1 teaspoon dried oregano
1⁄2 teaspoon salt
Pinch of cinnamon
4 tablespoons tomato paste
4 cups vegetable broth
2 teaspoons apple cider vinegar
1/2 tsp ground black pepper

For the Enchiladas:
1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 bunch of broccoli (about 1 pound), florets removed and sliced into small, bite-sized pieces
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
6 ounces baby spinach
1 can (15 ounces) black beans, drained and rinsed
1.5 cups cooked quinoa
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 teaspoon salt, to taste
Freshly ground black pepper, to taste
12 whole wheat tortillas (about 8” in diameter)
Handful of chopped cilantro, for garnishing

Directions

1. To make the enchilada sauce, measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon) into a small bowl and mix well. Measure out the tomato paste and vegetable broth.
2. In a medium-sized pot over medium heat, warm the 4 Tbsp of oil. Then add the flour and spice mixture and whisk it until it is deepened in color (about 1 minute).
3. Whisk the tomato paste into the mixture. Then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer Reduce the heat so that it remains at a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit.
5. Remove from the heat and whisk in the apple cider vinegar and black pepper. Set the sauce aside.
6. Preheat the oven to 400 degrees F and lightly grease a large casserole pan using cooking spray.
7. Warm 1 Tbsp of olive oil until simmering and add the onions. Cook and stir until the onions are tender. Add the broccoli and red bell pepper and reduce heat to medium-low. Cover skillet and cook stirring occasionally until the broccoli is tender.
8. Add the cumin and cinnamon to the skillet and cook and stir for about 1 minute. Add the spinach a few handfuls at a time to the skillet and stir until the spinach is reduced in size. Cook until all of the spinach has wilted.
9. Put contents of skillet in large mixing bowl. Add quinoa, rinsed black beans and about 1 cup of enchilada sauce. Mix well. Season with salt and pepper.
10. Pour about 1/2 cup of sauce into the casserole pan and spread it until the entire bottom of the pan is covered. Spread about 3/4 cup of the enchilada filling down the middle of a tortilla and wrap the left side over and then the right side over to make a wrap. Place the tortilla seam side down in the casserole pan. Repeat with remaining tortillas and filling.
11. Drizzle the remaining enchilada sauce over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle with Monterey Jack cheese.
12. Bake, uncovered, for about 20 minutes or until the cheese is bubbly. Garnish enchiladas with cilantro.

Notes: Consider making the enchilada sauce up to a few days before make the enchiladas to decrease prep time. The sauce can be stored in the refrigerator for up to 5 days or stored in the freezer for up to 3 months.

Nutrition: 1 Enchilada / Calories 335 / Total Fat 12.8 g / Saturated Fat 4.8 g / Cholesterol 8 mg / Sodium 577 mg / Carbohydrates 42.5 g / Fiber 9.9 g / Sugar 5.6 g / Added Sugar 1.0 g / Protein 12.6 g

Adapted from: https://cookieandkate.com/enchilada-sauce-recipe/#tasty-recipes-24083-jump-target and https://cookieandkate.com/vegetarian-enchiladas-recipe/#tasty-recipes-24085-jump-target