Veggie + Chicken + Black Bean Enchiladas

• 2 cups homemade enchilada sauce
• 2 tbs olive oil
• 1 cup chopped red onion (about 1 small red onion)
• 1 red bell pepper, chopped
• 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 5 to 6 ounces baby spinach (about 5 cups, packed)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese, divided
• ½ tsp kosher salt, to taste
• Freshly ground black pepper, to taste
• 16 almond flour tortillas (about 8 inches in diameter)
• Handful of chopped cilantro, for garnishing
• 16 oz of cooked chicken, cut into bite size pieces

Toppings:

• Pico de gallo
• Guacamole
• Sour Cream
• Frank’s hot sauce
• Green or red onions

Directions:

1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third.
2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions, broccoli, bell pepper, and chicken (if frozen). Cover the skillet and cook, stirring occasionally, for about 8 to 10 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
3. If the chicken is not frozen, add it to the skillet.
4. Add the cumin , chili powder, and a 1/2 tsp salt to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
5. Add the drained beans, ¼ cup cheese, and 1/4 cup of the enchilada sauce.  Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
6. Assemble the enchiladas by pouring  ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup of the filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
7. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 minutes, until sufficiently golden and bubbly.
8. Remove from oven Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately with desired toppings.