Ingredients
2cupshomemade enchilada sauce
2tbspolive oil
1cupchopped red onion,(about 1 small red onion)
1red bell pepper,chopped
1lbbroccoli,(1 bunch), or 1 small head of cauliflower (about 1lb), florets removed and sliced into small, bite-sized pieces
1tspground cumin
¼tspground cinnamon
6ozbaby spinach,(about 5 cups), packed
15ozblack beans,(1 can), drained and rinsed, or 1½ cups cooked black beans
1cupshredded Monterey Jack cheese,divided
½tspsalt,to taste
freshly ground black pepper,to taste
8wholewheat tortillas,about 8-inch in diameter
handfulchopped cilantro,for garnishing
Preparation
Preheat oven to 400 degrees F with one rack in the middle of the oven and one in the upper third. Lightly grease a 13×9-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 for about 5 to 7 minutes, stirring often until the onions are tender and translucent. Add the broccoli and bell pepper, stir, and reduce heat to medium-low.
Cover the skillet. Cook for about 8 to 9 minutes, stirring occasionally, 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 for bout 30 seconds until fragrant.
Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the 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, ¼ cup cheese, and a drizzle of enchilada sauce (about 2 tablespoons).
Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
To assemble the enchiladas, pour ¼ cup enchilada sauce into the prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
To assemble the first enchilada, spread ½ 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 the 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 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 the oven and let the enchiladas rest for 10 minutes. Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.
