Spicely Organics Cumin Seeds -- 1.7 oz
Veggie & Black Bean Enchiladas with Green Chile Sauce
- 2 Tbsp. avocado oil
- 5 cups broccoli florets (about 2 bunches, cut into small pieces)
- 1 orange bell pepper (diced)
- 1 red bell pepper (diced)
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. garlic powder
- ½ tsp. white pepper
- 15 oz. can black beans (drained and rinsed)
- 6 cups fresh spinach
- 8 gluten-free tortillas
- 15 oz. container green enchilada sauce
- ½ cup mild salsa
- 6 oz. crumbled queso fresco cheese
Optional: cilantro, limes, sour cream, salsa, avocado
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
- In large sauté pan over medium heat, heat oil. Add broccoli, peppers, chili powder, onion powder, cumin, salt, garlic powder and white pepper. Cook, stirring occasionally, 10-15 minutes until vegetables are tender. (Note: If vegetables stick to pan, add water a little at a time. This also helps vegetables cook faster.)
- Add black beans and spinach. Cook 3-5 minutes, stirring until spinach is wilted.
- On flat surface, lay out tortilla. Spoon ½ cup vegetable mixture into middle. Wrap tightly and arrange in baking dish. Repeat process for all tortillas.
- Spread on enchilada sauce and salsa. Evenly sprinkle on cheese.
- Bake 30 minutes, or until cheese is melted.
- Serve with lime slices, chopped cilantro, sour cream, salsa and avocado slices, if desired.
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