Spinach Artichoke Enchiladas

• 3 tablespoons olive oil ↔ Sustituir
• 3 tablespoons whole wheat or all-purpose flour ↔ Sustituir
• 2 teaspoons ground chili powder ↔ Sustituir
• 1 teaspoon cumin ↔ Sustituir
• ½ teaspoon garlic powder ↔ Sustituir
• ¼ teaspoon dried oregano ↔ Sustituir
• ¼ teaspoon salt ↔ Sustituir
• ⅛ teaspoon ground cinnamon ↔ Sustituir
• 2 tablespoons tomato paste ↔ Sustituir
• 2 cups vegetable broth ↔ Sustituir
• 1 teaspoon apple cider vinegar or distilled white vinegar ↔ Sustituir
• Freshly ground black pepper, to taste ↔ Sustituir
• 2 tablespoons olive oil ↔ Sustituir
• 1 cup chopped red onion (about 1 small red onion) ↔ Sustituir
• ¼ teaspoon salt ↔ Sustituir
• 4 cloves garlic, pressed or minced ↔ Sustituir
• 1 heaping cup drained artichokes (either jarred or defrosted frozen), quartered if necessary ↔ Sustituir
• 1 (4-ounce) can green chilis, drained ↔ Sustituir
• 12 ounces baby spinach, preferably organic ↔ Sustituir
• 1 (15-ounce) can black beans, drained and rinsed ↔ Sustituir
• ¼ cup sour cream ↔ Sustituir
• Freshly ground black pepper, to taste ↔ Sustituir
• 6 medium (8-inch) whole wheat tortillas or flour tortillas ↔ Sustituir
• 1 cup shredded Monterey Jack cheese ↔ Sustituir
• Handful chopped cilantro, for garnish ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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