Spinach Artichoke Enchiladas

1 Red Enchilada Sauce

START heating a pan (olive oil)
ADD 10.5 tbsp whole wheat flour to pan
ADD 7 tsp chili powder to pan (note: used 2.5 tsp)
ADD 3.5 tsp cumin to pan
ADD 1.75 tsp garlic powder to pan (note: used 2 tsp)
ADD .875 tsp oregano to pan (note: used 1 tsp)
ADD .875 tsp salt to pan (note: used 1 tsp)
ADD .4375 tsp cinnamon to pan (note: used .50 tsp)
WHISK until fragrant and color change, 1 minute
ADD 7 tbsp tomato paste to pan
ADD 7 cups water
STIR to remove lumps

BRING mixture to simmer
REDUCE heat to gentle simmer
STIR every 5 minutes
LET thicken
REMOVE from heat
ADD 3.5 tsp apple cider vinegar to pan
STIR with whisk
SEASON with pepper

2 Enchiladas

START heating a pan (olive oil)
PREP 3.5 cup red onion (chopped)

PREHEAT oven to 400 deg
GREASE pan

ADD red onion to pan
ADD .875 tsp salt to pan
SAUTE until soft/translucent

PREP 14 cloves garlic (minced)
PREP 3.5 heaping cup artichokes (drained)
PREP 3.5 (4-ounce) can green chilis (drained)
PREP 3.5 can black beans (drain, rinse)

ADD garlic to pan 
SAUTE until fragrant (30 seconds)

ADD artichokes to pan
ADD green chiles to pan
ADD handful of spinach to pan (out of 36 ounces spinach total)
SAUTE until spinach wilts
REPEAT adding spinach

SAUTE until pan is dry
REMOVE from heat
TRANSFER to bowl
ADD black beans to bowl
ADD .875 cup sour cream to bowl
SEASON with salt & pepper

ADD 1.75 cups enchilada sauce to greased pan
SPREAD sauce out by tilting

START enchilada station (1 plate)
ADD 1 tortilla to plate
ADD .50 cup spinach artichoke mixture to tortilla
WRAP tortilla
PLACE on greased pan (seam-side down)
REPEAT until pan is full

DRIZZLE .25 cup enchilada sauce on 6 enchiladas
SPRINKLE 1 cup cheese onto 6 enchiladas

BAKE enchiladas for 20 minutes
COOL for 10 minutes

ADD cilantro
SERVE!