Layered Veggie Enchaladas

Ingredients:

• 2 cups Homemade Enchilada Sauce (see Homemade Enchilada Sauce recipe on next page)
• 2 Tablespoon olive oil
• 1 cup small red onion, chopped
• 1 red bell pepper, chopped
• 1 bunch broccoli, florets removed and sliced into small, bite-sized pieces
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 5 cups baby spinach, packed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• ½ teaspoon salt, to taste
• Ground black pepper, to taste
• 8 (8 inch) whole wheat tortillas
• ¼ cup cilantro, chopped

Directions:

1. Preheat oven to 400 degrees F ̊. Lightly grease a 13 by 9-inch pan.
2.  In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt.
3.  Cook, stirring often, until onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium low. Cover skillet and stir occasionally for 8 to 9 minutes, or until broccoli is brighter green and starting to turn golden on the edges.
4.  Add cumin and cinnamon to the skillet and stir. Add the spinach a few handfuls at a time, stirring until it has reduced in size.
5. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce. Season with salt and pepper to taste.
6.  Pour 1/4 cup enchilada sauce into greased pan and evenly coat the bottom. In each tortilla, spread 1/2 cup of filling mixture down the middle, roll it up into a wrap, and place seam side down inside the pan.
7. Drizzle remaining enchilada sauce over enchiladas and sprinkle over the remaining cheese.
8. Bake uncovered for 20 minutes. Remove from oven and let cool for 10 minutes. Before serving, sprinkle over chopped cilantro.