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.

ALMOND CRANBERRY ORANGE RICE PILAF

ALMOND CRANBERRY ORANGE RICE PILAF
Rachel Ray Nov 2013

2T butter
1/2 C orzo or 1" pieces of broken thin spaghetti
1 1/4 C long-grain white rice
Salt and pepper
2 1/2-3 C chicken stock
3-4 T dried cranberries
1 bunch scallions, white and green parts separated then chopped
1 large navel orange -- zested then peeled and chopped
2T chopped fresh rosemary
1 large bay leaf
1/2 C flat leaf parsley, chopped
1/2 C sliced almonds, toasted
evoo for drizzling

In a large pot, melt the butter over medium heat.  Once it foams, add the orzo and cook until golden, 2 minutes.  Stir in the rice; season.  Add 2 1/2 cups stock, then cranberries, scallion whites, orange zest, rosemary and bay leaf.  Bring to a boil then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes. Add remaining 1/2 C stock if necessary.  Discard bay leaf.
Transfer the mixture to a serving dish and toss with the chopped orange, scallions greens, parsley and almonds.  Season then drizzle with evoo.