Vegetable Enchiladas with Chile GravyFood and Nutrition

Ingredients

Chile Gravy:

2 tablespoons chile powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1 teaspoon coarse salt

1 teaspoon dried Mexican oregano, crushed between fingertips

1/4 cup vegetable oil

5 cloves garlic, minced

1/4 cup flour

2 cups vegetable or chicken broth

Enchiladas:

olive oil, for sauteing

1 small onion, chopped

4 packed cups fresh baby spinach

1 cup corn

2 cups black beans

10-12 corn tortillas

1 + 1/2 cups shredded sharp cheddar or Monterrey jack cheese

1/2 cup sour cream

Instructions

Chile Gravy:

In a small bowl combine all the seasonings: chile powder, cumin, paprika, black pepper, salt and oregano.
Heat the oil over medium-low heat in a large skillet and quickly saute garlic 2 minutes; whisk in flour and cook 4 minutes while constantly whisking/stirring. Add all the seasonings and cook 1 minute.
Pour in the chicken broth and whisk until smooth. Turn heat up to medium-high and bring to a boil: reduce heat and slowly simmer about 20-25 minutes, stirring often. Taste and season with additional salt as needed. Meanwhile make the enchiladas.

Enchiladas:

Heat a tablespoon or two of olive oil in a large skillet over medium heat; and onion and cook until translucent. Add spinach and stir until spinach starts to wilt. Remove from heat and add corn, black beans, 3/4 cup of the cheese and the sour cream. Season with salt and pepper. Stir until well combined.
Preheat oven to 400 degrees F. Grease a 9x13 deep-sided casserole pan. Wrap the tortillas in damp paper towels and microwave 1 minute. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and place seam side down in casserole pan.
Pour the chile grave evenly over top. Sprinkle with remaining cheese and top with green onions.
Bake 25 minutes until bubbly all over. Allow to set 5 minutes before serving. Serve with sour cream.