Veggie Black Bean Enchiladas

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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 ground cumin
¼ teaspoon ground cinnamon
5 to 6 ounces baby spinach (about 5 cups, packed)
1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
1 cup shredded Monterey Jack cheese, divided
½ teaspoon fine salt, to taste
Freshly ground black pepper, to taste
8 whole wheat tortillas (about 8 inches in diameter)
Handful of chopped cilantro, for garnishing

2 enchiladas per serving

As published by Cookie and Kate.

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