Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups canned tomato puree
  • 1 garlic clove, (minced)
  • 1 1/2 tbsp. chili powder
  • salt and black pepper to taste
  • 1 tbsp. olive oil
  • 1 medium onion, (diced)
  • 2 garlic cloves, (minced)
  • 1/2 jalapeño pepper, (seeded and finely chopped)
  • 1 1/2 tsp. ground cumin
  • 1-14 oz. can black beans, (drained)
  • 1/4 cup water
  • 1 tbsp. red wine vinegar
  • 2 cups coarsely chopped fresh spinach leaves, (lightly packed)
  • 1/4 cup finely chopped fresh cilantro
  • salt to taste
  • 8 corn tortillas
  • chopped scallions
  • fresh cilantro leaves
  • tahini, (thinned with a bit of water)

Instruction

  • Stir enchilada sauce ingredients together in a small bowl. Set aside.
  • Coat the bottom of a medium skillet with olive oil and place over medium heat. Add onion, jalapeño and garlic. Sauté until onion is softened, about 5 minutes. Add in cumin and sauté one minute more. Add beans, water and red wine vinegar. Use a potato masher to mash about half of the beans and bring to a simmer. Lower heat and stir in spinach, adding a bit more water if the mixture seems too dry. Cook just until spinach wilts, about 2 minutes. Remove from heat and fold in the cilantro.
  • Preheat oven to 400° and spread about 3/4 cup of enchilada sauce into the bottom of a 9x9 inch baking dish. Lightly coat the bottom of a large skillet with oil and place over medium heat. Place a tortilla into skillet to warm it up, allowing it to sit in skillet for 30 seconds to 1 minute. Remove from skillet and place on a work surface. Spoon 2-3 tablespoons of bean mixture into tortilla and roll. Place rolled tortilla, seam side down, into baking dish and spoon sauce overtop, spreading around to coat the entire outside of the enchilada. Repeat until all tortillas are used.
  • Bake 15-20 minutes, or until most of the sauce on top of enchiladas has dried out and tortillas are brown around edges. Remove from oven and allow to sit for 5 minutes.
  • Divide enchiladas onto plates and top with scallions, cilantro and tahini. Serve.