Ingredients for enchilada sauce:
– 1 1/2 cups canned tomato puree – I use canned diced tomatoes & pureed in blender.
– 1 garlic clove, minced
– 1 1/2 Tbsp. chili powder
– Salt & black pepper to taste
Ingredients for enchiladas:
– 1 Tbsp. olive oil
– 1 medium white onion, diced
– 2 garlic cloves, minced
– 1/2 jalapeno pepper, seeded and chopped – add this for a spicier dish.
– 1 1/2 tsp. ground cumin
– 1 (14 oz.) can black beans, rinsed and drained
– 1/4 cup water
– 1 Tbsp. red wine vinegar
– 2 cups coursely chopped fresh spinach leaves, lightly packed
– 8 corn tortillas
– Chopped green onions to top enchiladas after they are cooked
– Fresh cilantro leaves chopped to top enchiladas after they are cooked
– Tahini (sesame seed paste), thinned with a little water to drizzle over enchiladas after they are cooked. You can purchase tahini in a jar that is already made from the grocery store.
Instructions:
1. Stir enchilada sauce ingredients together in a bowl. Set aside.
2. Coat the bottom of a skillet with olive oil and place over medium heat. Add onion and garlic. If you like spicer, you can also add 1/2 finely chopped, seeded jalapeño pepper at this time. Saute for 5 minutes. Add cumin and sauce for 1 more minute. Add beans, water and red wine vinegar. Use a potato masher to mash about half of the beans. Bring to a simmer. Lower the heat and stir in the spinach. You can add in more water if the mixture seems too dry. Cook until spinach wilts. Remove from heat.
3. Preheat oven to 400 degrees. Spread 3/4 cup of enchilada sauce onto the bottom of a baking dish (I used a smaller dish, but I recommend 9×9/22×22 baking dish). I microwaved each of the corn tortillas for about 15 seconds to warm them up and make them easier to roll. (You can also warm each tortilla in a skillet on the stove). Spoon 3 Tbsp. of bean mixture into each tortilla and roll. Place rolled tortillas seam side down into the baking dish and spoon sauce over the top. Spread enchilada sauce around to coat the entire outside of the enchiladas.
4. Bake for 20 minutes or until most of the sauce on top of the enchiladas is dried out some and tortillas are brown on the edges. Remove from oven and allow to sit for 5 minutes.
5. Top enchiladas with green onions, cilantro, and tahini. Enjoy!
This recipe was adapted from one on Veggiesouls.com.
