Spinach Artichoke Enchiladas

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Ingredients

3 tablespoons olive oil
3 tablespoons whole wheat or all-purpose flour
2 teaspoons ground chili powder
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
2 tablespoons olive oil
1 cup chopped red onion (about 1 small red onion)
¼ teaspoon salt
4 cloves garlic, pressed or minced
1 heaping cup drained artichokes (either jarred or defrosted frozen), quartered if necessary
1 (4-ounce) can green chilis, drained
12 ounces baby spinach, preferably organic
1 (15-ounce) can black beans, drained and rinsed
¼ cup sour cream
Freshly ground black pepper, to taste
6 medium (8-inch) whole wheat tortillas or flour tortillas
1 cup shredded Monterey Jack cheese
Handful chopped cilantro, for garnish

As published by Cookie and Kate.

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