Veggie Black Bean Enchiladas | Recipe Cart | Recipe Cart

Ingredients

• 2 cups homemade enchilada sauce
• 2 tablespoons olive oil
• 1 cup chopped red onion (about 1 small red onion)
• 1 red bell pepper, chopped
• 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
• 1 teaspoon Frontier Co-op Ground Cumin
• 1/4 teaspoon Frontier Co-op Ground Cinnamon
• 5 to 6 ounces baby spinach (about 5 cups, packed)
• 1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
• 1 cup shredded Monterey Jack cheese, divided
• 1/2 teaspoon salt, to taste
• Freshly ground black pepper, to taste
• 8 whole wheat tortillas (about 8” in diameter)
• Handful of chopped cilantro, for garnishing