The Sensitive Kitchen

Thursday, October 29, 2015

Creamy Black Bean Spinach Enchiladas

For the sauce:

2 Tbsp sunflower oil
3 Tbsp unbleached all-purpose flour
3 Tbsp chili powder
1/2 tsp cumin powder
1/4 tsp garlic powder
2 to 2 1/2 c no-chicken broth

Heat oil in a medium saucepan over medium heat. Add flour; whisk to combine. Cook a couple of minutes, then whisk in spices. When mixture is fragrant, add broth, whisking continuously. Reduce heat to medium-low; simmer until thickened, about 5 minutes. Set aside.

For the filling:

1/2 yellow onion, diced
2 tsp sunflower oil
1 pound (2 c) nonfat cottage cheese
3/4 c pepper jack or Mexican blend shredded cheese
15-oz can black beans, drained and rinsed
1 c frozen spinach
3 Tbsp cilantro, shredded

Saute onion in sunflower oil over medium-high heat until softened and a bit brown. Set aside. Puree cottage cheese until smooth. Mix in remaining filling ingredients. Set aside.


1 dozen corn tortillas

In an oiled 13"x9"x2" casserole dish, layer sauce, tortillas and filling, beginning and ending with sauce. Top with additional shredded cheese if desired. Bake, covered, at 400 degrees for 20 minutes. Uncover and bake an additional 5 to 10 minutes, or until cheese is melted and dish is bubbling.

Can also be made in a slow cooker. Reserve additional cheese for topping. Cook covered on HIGH for 2 to 4 hours. In the last 15 minutes of cooking, sprinkle cheese on top, replace cover and finish cooking.

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