"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Enchiladas Recipe

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This recipe for Vegetable Enchiladas, by , is from June Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Saulnier
Added: Saturday, February 28, 2009


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

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 400. 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.




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