Ingredients: |
Ingredients: 2 T. olive oil, plus more for baking dishes
2 tsp. ground cumin
1/4 c. all-purpose flour (spooned and leveled)
1/4 c. tomato paste
1 can (14 1/2 oz.) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 c. grated pepper Jack cheese (12 oz.)
1 can (15 oz.) black beans, rinsed and drained
1 box or bag(10 oz.) frozen chopped spinach, thawed and squeezed dry
1 box or bag (10 oz.) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 (6-inch) corn tortillas
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Directions: |
Directions:1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 tsp. cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 c. water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 c. cheese, beans, spinach, corn, scallion whites, and remaining 1 tsp. cumin; season with salt and pepper.
3. Preheat oven to 400º. Lightly oil two 8-inch square-baking dishes; set aside. Stack tortillas and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 c. of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 c. cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Serves 8. |
This recipe for Vegetable Enchiladas is from