Spinach and Black Bean Enchiladas

Recipe Notes

• Try corn tortillas instead of whole wheat flour tortillas.
• Serve enchiladas with your favorite hot sauce or salsa.
• Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
• 1 cup corn (canned and drained, frozen, or fresh cooked).

Make your own enchilada sauce!

¼ cup tomato paste
¼ cup flour
2 teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
1/8 teaspoon pepper
3 cups low sodium vegetable broth

1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
3. Refrigerate leftovers within 2 hours.

Depending on their skills, show kids how to:

• Grate cheese
• Fill tortillas
• Spirnkle cheese on top of enchiladas