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PREP TIME
10 min
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COOK TIME
35 min
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TOTAL TIME
45 min
Ingredients (4 servings)
2 tbsp olive oil
3 cup pepper jack cheese (vegan)
1⁄4 cup tomato paste
1⁄4 cup all purpose flour
1⁄4 tsp garlic powder
1⁄4 tsp onion powder
1⁄4 tsp chili powder
4 tsp cumin
3 cup vegetable broth
4 flour tortillas (12 inch)
6 oz baby spinach, chopped
6 green onions, sliced
1⁄3 cup cilantro, chopped
15 oz black beans (canned), drained and rinsed
15 oz corn (canned), drained and rinsed
1 tsp salt
1 tsp black pepper
Instructions
- Preheat oven to 375 ºF.
- Heat half of the olive oil in a sauce pan over medium heat.
- Add the tomato paste, flour, half of the cumin, garlic powder, onion powder, chili powder, salt and pepper to the saucepan, and cook for 1 minute, whisking.
- Add the vegetable broth to the pan and bring to a boil. Reduce heat to low and simmer for 8 minutes. Remove from heat.
- Heat remaining olive oil in a large pan over medium heat.
- Sauté spinach for 2 minutes or until wilted. Remove from heat.
- In a bowl, combine spinach, black beans, two thirds of the pepper jack cheese, corn, green onions, remaining cumin, and cilantro.
- Spray a 9x13 baking dish and coat the bottom with one quarter of the enchilada sauce to prevent sticking.
- Fill each tortilla with spinach mixture, folding it tightly into a burrito, and place in sprayed dish.
- Pour remaining enchilada sauce evenly over burritos. Sprinkle with the remaining pepper jack cheese.
- Bake for 20 minutes. Remove from heat and serve.
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