Spinach Black Bean Enchiladas

Here is a tasty enchilada casserole from Pinterest that we tried tonight.  It is great as a vegetarian dish but you could easily add chicken or even shrimp to it if you want meat.  We tried the vegetarian version and it was great.  Make up some Mexican rice or beans, or some salsa and chips as an side dish.  A margarita just tops it off!

Sauce:
3 cups  vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Whisk together all these ingredients in a large saucepan.  Bring to a boil, then turn down the heat and simmer for around 8 minutes.
Filling:
15 oz. can black beans, rinsed and drained
1 1/2 cups corn
2 c. fresh baby spinach
1/4 c. chopped onion
1/3 cup cilantro, chopped
2 tsp. cumin
2 cups shredded  cheese
Saute the spinach until limp in about 1 T. olive oil.  Combine with all other filling ingredients.
Roll up the filling into:
8  tortillas
Using cooking spray, spray a 13 x 9 baking dish.  Spread about 1/2 c. filling on the bottom of the dish.
Put all filled tortillas into the baking dish and top with all of the remaining sauce.  Sprinkle
1 c. of additional cheese on the top
Optional:  sprinkle with green onions, olives or sliced avocado.
Bake at 350 for 20-25 minutes.