Name: Spinach Artichoke Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 enchiladas
Ingredients: 3 tablespoons olive oil; 3 tablespoons whole wheat or all-purpose flour; 2 teaspoons ground chili powder; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 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); 1/4 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; 1/4 cup sour cream; Freshly ground black pepper, to taste; 6 (8-inch) whole wheat tortillas; 1 cup shredded Monterey Jack cheese; Handful chopped cilantro, for garnish