Vegetable Enchiladas

 

This is not your standard beans-rice-cheese kind of enchilada. This is like busting open a piñata full of vegetables...smothered in your dream sauce. Your dinner guests will never know what hit them. The insane amount of spinach also makes your muscles double in size and self-tone overnight. It's always a perk when your food does your workout for you.

Vegetable Enchiladas

Serves four


13 ounce can chicken, shredded
15 ounce can black beans, rinsed and drained
15 ounce kidney beans (or pinto), rinsed and drained
3/4 cup frozen organic corn
12 cups loosely packed fresh baby spinach, uncooked
10 green onions (approximately 1 1/2 bunches), sliced into rounds
2/3 cup cilantro (1 bunch) chopped
2 teaspoons cumin
16 ounces shredded 3 cheese blend
7 whole grain tortillas

Homemade Enchilada Sauce
1 tablespoon olive oil
1/2 white onion, minced
2 cloves garlic, minced
1 can green chiles 
3 cups chicken broth 
1/4 cup tomato paste
1/4 cup all-purpose flour
1 tablespoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

To make the sauce: over medium heat, brown the onion until translucent and then add garlic for 30 seconds. Place all ingredients in a blender (including the browned onion and garlic) and blend until smooth. Place back in the pan and stir over medium heat until the sauce thickens (10 minutes).

Combine all other ingredients except 10 ounces cheese and tortillas in a mixing bowl. Lightly coat a 9x13 pan with a little enchilada sauce. Generously fill tortillas until bursting, roll, and place them in the pan.  Cover enchiladas with sauce and sprinkle the remaining 10 ounces of cheese. Bake for 20 minutes in a 375 degree oven. 

{Adapted from Martha Stewart and The Garden Grazer}