
Adapted from the Garden Grazer.
Sauce Ingredients:
- 2 TBSP olive oil
- 1/4 c. tomato paste
- 1/4 c. flour
- 2 tsp. cumin
- 1 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. chipotle chili powder
- 1/4 tsp. smoked paprika
- 3 c. water
- Salt and pepper to taste
Burrito Ingredients:
- 15 oz. can black beans, rinsed and drained
- 15 oz. can corn, rinsed and drained
- 6 oz. fresh baby spinach
- 6 green onions, thinly sliced
- 1/3 c. cilantro, chopped
- 2 tsp. cumin
- 8 oz. pepper jack cheese, shredded
- 4 large flour tortillas
Sauce Directions:
- In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, chili powder, garlic powder, onion powder, chipotle chili powder, and smoked paprika. Cook 1 minute, whisking.
- Whisk in water, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt and pepper to taste and set aside.
Burrito Directions:
- Preheat oven to 375.
- Saute the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
- In a large bowl, combine black beans, 1/2 of the cheese, wilted spinach, corn, green onions, 2 tsp. cumin, and cilantro.
- Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
- Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining cheese on top.
- Bake about 20 minutes.
Black Bean and Spinach Smothered Burritos:

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