Veggie Enchiladas

I needed a quick meal and had no meat thawed and wanted enchiladas. I had no enchilada sauce so I got one Krista had made before and then made up my own enchiladas based on what I had and they turned out amazing.

Enchilada Sauce:

2 Tbsp oil

2 Tbsp flour

2 Tbsp chili powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1 1/2 c chicken or vegetable broth (can also use water)

1 8 oz can tomato paste (I used tomato sauce)

1 tsp garlic powder

1/2 tsp salt

-- Heat oil, flour and chili powder. Then add the remaining ingredients. Cook for 20 minutes, stirring consistently.

Enchiladas:

2-3 c cheese

1 can black beans, rinsed

Spinach (as much or as little as you like. I did about 2 large handfuls)

1 can corn

3-5 green onions

1 tsp cumin

10-12 tortillas

-- Mix all ingredients together in a large bowl. Leave a little cheese to add on top. Fill tortillas up with mixture in a 9x13 pan. Add enchilada sauce on top and add the remaining cheese. Cook on 400 degrees for 15-20 minutes.

Spinach and Black Bean Egg Rolls

We love spinach in this house. Any time we find a recipe that has it, we jump on it. And only 147 calories a piece. Enjoy!

Ingredients:

• 2 cups corn. Canned or Frozen
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen or fresh chopped spinach, thawed and squeezed dry
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 can chopped green chilies, drained
• 4 green onions, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 20 egg roll wrappers
• Cooking spray
• Salsa and reduced-fat ranch salad dressing, optional

Directions

• In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
• Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers. Yield: 20 egg rolls.