Vegan Black Bean & Spinach Enchiladas
Add frozen spinach, black beans and hemp seeds (for a boost of protein!) to a large mixing bowl.
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Slice green onion and chop cilantro. Add to mixing bowl.
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Add cumin and salt. Stir to combine.
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To make the sauce, add equal parts olive oil and flour to a small saucepan. Whisk until bubbly.
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Add vegetable broth and salsa verde. Whisk, then bring to a simmer to thicken.
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Pour sauce in bottom of baking dish. Spoon filling onto tortilla and place seam-side down in dish.
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Pour remaining sauce over top. Garnish with any leftover filling. Bake at 375F for 30 min.
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Remove from the oven. Serve and enjoy!
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