Ingredient:

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