MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Veggie Black Bean Enchiladas
Categories: Mexican
Yield: 8 servings

2 c Homemade enchilada sauce
2 tb Olive oil
1 c Chopped red onion; (about 1
-small red onion)
1 Red bell pepper; chopped
1 bn Broccoli or 1 small head of
-cauliflower; (about 1 lb),
-florets removed and sliced
-into small, bite-sized
-pieces
1 ts Cumin; ground
1/4 ts Cinnamon; ground
5 oz Baby spinach; (about 5 cups,
-packed), up to 6
1 cn (15 oz) black beans; drained
-and rinsed, or 1-1/2 cups
-cooked black beans
1 c Shredded Monterey Jack
-cheese; divided
1/2 ts Salt; to taste
Freshly ground black pepper;
-to taste
8 Whole wheat tortillas;
-(about 8" in diameter)
Handful of chopped cilantro;
-for garnishing

Preheat oven to 400 degrees Fahrenheit with one rack in the middle of
the oven and one in the upper third. Lightly grease a 9 by 13-inch
pan with olive oil or cooking spray.

In a large skillet over medium heat, warm the olive oil until
simmering. Add the onions and a pinch of salt. Cook, stirring often,
until the onions are tender and translucent, about 5 to 7 minutes.
Add the broccoli and bell pepper, stir, and reduce heat to
medium-low. Cover the skillet (I don't have a lid for mine, so I just
placed a cookie sheet on top). Cook, stirring occasionally, for about
8 to 9 minutes, or until the broccoli is brighter green and just
starting to turn golden on the edges.

Add the cumin and cinnamon to the skillet and cook until fragrant,
about 30 seconds. Add the spinach, a few handfuls at a time, stirring
until it has reduced in size. Repeat with remaining spinach and cook
until all of the spinach has wilted.

Transfer the contents of the pan to a medium mixing bowl. Add the
drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about
2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground
black pepper, to taste.

Assemble the enchiladas:

Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from
side to side until the bottom of the pan is evenly coated. To
assemble your first enchilada, spread 1/2 cup filling mixture down
the middle of a tortilla, then snugly wrap the left side over and
then the right, to make a wrap. Place it seam side down against the
edge of your pan. Repeat with remaining tortillas and filling.

Drizzle the remaining enchilada sauce evenly over the enchiladas,
leaving the tips of the enchiladas bare. Sprinkle the remaining
shredded cheese evenly over the enchiladas.

Bake, uncovered, on the middle rack for 20 minutes. If the cheese on
top isn't golden enough for your liking, carefully transfer the
enchiladas to the upper rack of the oven and bake for an additional 3
to 6 minutes, until sufficiently golden and bubbly.

Remove from oven and let the enchiladas rest for 10 minutes (they're
super hot!). Before serving, sprinkle chopped cilantro down the
center of the enchiladas. Serve immediately.

From: https://cookieandkate.com/vegetarian-enchiladas-recipe/

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