cheesy vegetable enchiladas
Author: Alida Fischbach
Serves: 6 servings
ingredients
Filling/Topping:
- 3 cups (12 ounces) shredded cheese, divided (any combination of pepper jack, cheddar, colby jack)
- 1 can (15 ounces) black beans, rinsed and drained
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 10 ounces frozen corn, thawed
- 1 teaspoons ground cumin
- 1 teaspoons chili powder
- 6 scallions, thinly sliced, white and green parts separated
Sauce:
- 2 tablespoons olive oil
- 1 teaspoons ground cumin
- 2 teaspoons chili powder
- ¼ cup flour
- 1 can (6 ounces) tomato paste
- 1 can (14½ ounces) reduced-sodium vegetable broth
- ¾ cup water
- Ground pepper
- 12 corn tortillas (6 inch)
instructions
- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, 1 teaspoon cumin and 2 teaspoons chili powder.
- Make sauce: In a medium sauce pan, heat oil over medium. Add 1 teaspoon cumin, 2 teaspoons chili powder, flour, and tomato paste; cook for 1 minute, whisking. Whisk in broth and ¾ cup water, bring to a boil. Reduce to a simmer, and cook until slightly thickened (5-10 minutes). Season with ground pepper and set aside.
- Preheat oven to 400 degrees. Spray 13 x 9 inch baking dish with cooking spray.
- Stack tortillas and wrap in damp paper towel and microwave for 45-60 seconds. Top each tortilla with ⅓ cup filling; roll up tightly and place seam side down in baking dish.
- Sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake uncovered for about 15 to 20 minutes, until hot and bubbly. Cool for 5 minutes and top with scallion greens.
