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.

SAUSAGE AND MILLET CARIBBEAN STYLE

SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad

1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar.  Place in grains and coat.  Add  in all the rest of the ingredients.  Cook at high pressure for 25 minutes.