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Vegetable Enchiladas
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| Prep Time 30 minutes Total Time 55 minutes Serves 8 Ingredients | |
| 2 tablespoons | olive oil, plus more for baking dishes |
| 2 teaspoons | ground cumin |
| 1/4 cup | all-purpose flour, (spooned and leveled) |
| 1/4 cup | tomato paste |
| 1 can (14 1/2 ounces) | reduced-sodium vegetable broth |
| Coarse salt | |
| ground pepper | |
| 3 cups | grated pepper Jack cheese, (12 ounces) |
| 1 can (15 ounces) | black beans, rinsed and drained |
| 1 box (10 ounces) | frozen chopped spinach, thawed and squeezed dry |
| 1 box (10 ounces) | frozen corn kernels, thawed |
| 6 | scallions, thinly sliced, white and green parts separated |
| 16 | corn tortillas, (6-inch) |
Directions
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup 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.
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
Preheat oven to 400 degrees. 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 aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Cook's Note
Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months. To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
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