Black Bean and Spinach Enchiladas

INGREDIENTS

For the sauce:

2 tbsp

olive oil

2 tbsp

flour

1 cup

vegetable stock or broth

1 cup

salsa verde

1/2 cup

Greek yogurt, optional (recommended for creaminess!)

1/4 cup

cilantro, chopped

For the enchiladas:

1 tbsp

olive oil

15 oz

can black beans, drained and rinsed

1 1/2 cups

corn (canned or frozen)

8 oz

fresh spinach (you could also buy frozen spinach and thaw, skipping the saute step)

green onions, chopped

1/3 cup

cilantro, chopped

1 tbsp

cumin

large corn or whole-wheat tortillas