Spinach Artichoke Enchiladas
from Cookie + Kate

Handful chopped cilantro, for garnish

1 cup shredded Monterey Jack cheese

2 cups homemade red sauce (see recipe above)

Freshly ground black pepper, to taste

¼ cup sour cream

1 (15-ounce) can black beans, drained and rinsed

12 ounces baby spinach, preferably organic

1 (4-ounce) can green chilis, drained

1 heaping cup drained artichokes (either jarred or defrosted frozen), quartered if necessary

4 cloves garlic, pressed or minced

¼ teaspoon salt

1 cup chopped red onion (about 1 small red onion)

2 tablespoons olive oil

Freshly ground black pepper, to taste

1 teaspoon apple cider vinegar or distilled white vinegar

2 cups vegetable broth

2 tablespoons tomato paste

⅛ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon dried oregano

½ teaspoon garlic powder

1 teaspoon cumin

2 teaspoons ground chili powder

3 tablespoons whole wheat or all-purpose flour

3 tablespoons olive oil

6 (8-inch) whole wheat tortillas