2 c broccoli florets, chopped into bite sized pieces
2 1/2– 3 c enchilada sauce (I used Hatch brand–a little less than 2–15 oz cans)
salt + Pepper, to taste
12 Siete almond flour tortillas (can sub flour or corn as well)
2 c shredded cheddar cheese
2 tsp chili powder
1 tsp cumin
For topping: (all optional!)
Preheat oven to 420 degrees and grease 9 x 13 inch pan with olive oil. You may need to use another small casserole dish for the remaining few enchiladas if you can’t fit in one pan.
Heat oil in a large non-stick skillet over medium high heat. Add onion, bell pepper, poblano pepper, broccoli, and garlic, and cook until and 7-10 minutes, until onion is translucent and broccoli is bright green and starting to soften.
Stir in black beans and corn and season mixture with salt, pepper, cumin, and chili powder and toss to combine.
Transfer mixture to mixing bowl and stir in 1/3 c enchilada sauce and 1 cup cheese and toss to combine. Adjust salt and pepper.
To assemble the enchiladas, pour about 1/3 c sauce into your prepared pans and tilt to cover the bottom. I recommend wrapping tortillas in a dishtowel and microwaving for 30 seconds to soften. Then, take about 1/3 c mixture and place along the bottom half of the tortilla, then tightly roll and place seam side down into casserole dish. Repeat with remaining tortillas and prepared mixture.
Drizzle the remaining sauce over the tops of the enchiladas and top with remaining cheese.
Cover with foil and bake for 15 minutes, then remove the foil and bake an additional 10-12 minutes, until cheese is melted and bubbling.
Remove from oven and let cool for 5-10 minutes. Before serving, garnish with chopped cilantro and any other toppings of choice. enjoy!!