Veggie Black Bean Enchiladas

Adapted from COOKIE + Kate

Here is what you will find in your FFB:

• Spice container

  • 1/2 tsp cumin

  • 1 tsp garlic powder

  • 2 tsp ground chili powder

  • 1/2 tsp black pepper

  • 1 tsp Italian seasoning

  • 1/4 tsp cinnamon

  • 1 tsp salt

• Olive oil - 2 tbsp

• 1 yellow onion

• 1 bell pepper

• Broccoli head

• 3 cups spinach

• 1 can black beans

• 1 can tomato paste

• 6 whole wheat tortillas

• Shredded cheese

  
  

Enchiladas:

1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.

2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.

3. Add the spices to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.

4. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans and about a quarter of the tomato paste can. Season with ½ teaspoon salt and extra ground black pepper, to taste.

5. Assemble the enchiladas: Dilute the remaining tomato paste with equal amounts water and pour half of this liquid into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.

6. Drizzle the remaining diluted tomato paste evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the shredded cheese evenly over the enchiladas.

7. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.

8. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.

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