Ingredients
3tbspolive oil
3tbspwhole wheat,or all-purpose flour
2tspchili powder,ground
1tspcumin
½tspgarlic powder
¼tspdried oregano
¼tspsalt
⅛tspcinnamon,ground
2tbsptomato paste
2cupsvegetable broth
1tspapple cider vinegar,or distilled white vinegar
black pepper,freshly ground, to taste
2tbspolive oil
1cupred onion,chopped, about 1 small red onion
¼tspsalt
4garlic cloves,pressed or minced
1cupartichokes,drained, either jarred or defrosted frozen, quartered if necessary
4ozgreen chilis,can, drained
12ozbaby spinach,preferably organic
15ozblack beans,can, drained, and rinsed
¼cupsour cream
black pepper,freshly ground, to taste
6whole wheat tortillas,8-inch
1cupMonterey Jack Cheese,shredded
cilantro,handful, chopped, for garnish
Preparation
In a medium-sized pot over medium heat, warm the oil until shimmering. Pour in the flour and spice mixture.
While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, for about 1 minute.
Whisk the tomato paste into the mixture then slowly pour in the broth while whisking constantly to remove any lumps.
Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often for about 5 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
Preheat the oven to 400 degrees F with racks in the middle position and upper third. Lightly grease a 13×9-inch pan.
In a large skillet, warm 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon of salt.
Cook, stirring often until the onion is tender and translucent for about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant for about 30 seconds.
Add the drained artichokes and green chilis to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently until the spinach has wilted. Repeat with remaining spinach.
Continue cooking, stirring frequently until the pan is no longer wet with excess moisture. Remove from heat and transfer the mixture to a bowl.
Stir in the drained black beans and sour cream. Season to taste with salt and pepper.
Pour ½ cup of enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
Spread ½ cup of spinach artichoke mixture down the middle of a tortilla then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan.
Repeat with remaining tortillas and filling. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 20 minutes.
If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 5 minutes, until sufficiently golden and bubbly.
Remove from oven and let the enchiladas cool for 10 minutes then sprinkle chopped cilantro on top and serve.
