BLACK BEAN SPINACH ENCHILADAS

BLACK BEAN SPINACH ENCHILADAS
thegardengrazer.com

SAUCE:
3C vegetable broth
1/4 C tomato paste
1/4 C flour
2T olive oil
2t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
Salt and pepper to taste

ENCHILADAS:
15 oz can black beans, rinsed & drained
1 1/2 C corn
6 oz baby spinach
6 green onions, thinly sliced
1/3 C cilantro, chopped
2t cumin
3C shredded cheese
8 WW flour tortillas

Make the sauce; in a saucepan, heat olive oil over medium heat.  Add tomato paste, flour, 2t cumin, garlic powder, onion powder, and chili powder.  Cook 1 minute, whisking.  Whisk in broth, bring to a boil.  Reduce to simmer and cook until slightly thickened about 8 minutes. Salt/pepper to taste and set aside.
IN a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.  In a large bowl, combine beans, 2C cheese, spinach, corn, green onions, 2t cumin, and cilantro.  Preheat oven to 375 degrees.
Lightly spray a 9x13" baking dish and pour a small amount of the sauce coat the bottom.   Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.  Pour remaining sauce over the enchiladas, coating evenly.  Sprinkle 1 C cheese on top.  Bake about 20 minutes, and garnish with cilantro and/or green onions, optional.

SWEET POTATOES WITH CILANTRO

SWEET POTATOES WITH CILANTRO

• 2/3 cup dried cranberries
• 6 tablespoons EVOO
• 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 1 teaspoon lime zest
• 3 1/2 pounds sweet potatoes, peeled, cut into 3/4-inch cubes
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Salt and pepper
• 1/4 cup chopped cilantro

1. Preheat the oven to 450 degrees . In a small saucepan, bring the cranberries, 2 tbsp. EVOO, the lime juice, sugar and 1/4 cup water to a boil. Add the zest, cover and remove from heat.
2. In a large bowl, combine the sweet potatoes, coriander, cumin and remaining 4 tbsp. EVOO. Season; toss to coat the potatoes. Spread on a large rimmed baking sheet and roast for 15 minutes.
3. Pour the cranberry mixture over the potatoes; toss to coat. Continue roasting until the potatoes are tender, about 15 minutes. Season; toss with the cilantro.