Black Bean Spinach Enchiladas

Sauce:
1 1/2 cups organic low sodium vegetable broth
2 Tbsp tomato paste
2 Tbsp rice flour
1 Tbsp olive oil
1 tsp cumin
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp chili powder
Sea salt to taste
Freshly ground black pepper to taste

Enchiladas:
3/4 c black beans, cooked
3/4 c frozen corn, thawed
3 oz fresh baby spinach
3 scallions, thinly sliced
3 Tbsp cilantro, chopped
1 tsp cumin
1 c shredded Daiya cheddar cheese
4 GF tortillas

Sauce: In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 1 tsp cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth; bring to a boil. Reduce to simmer; cook until slightly thickened, about 8 minutes. Add sea salt and freshly ground black pepper to taste; set aside.

Enchiladas: In a skillet, saute spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.

In a large bowl, combine beans, 1/2 cup Daiya cheese, spinach, corn, green onions, 1 tsp cumin, and cilantro.

Preheat oven to 375. 

Lightly oil a 9x13" baking dish, and pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/2 cup Daiya cheese on top.

Bake for 20 minutes, and garnish with cilantro and/or green onions.

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