Vegetable Enchiladas

Name: Vegetable Enchiladas
Total time: 60 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 2 teaspoons ground cumin; ¼ cup all purpose flour; ¼ cup tomato paste; One 14.5-ounce can vegetable broth; ¾ cup water; Kosher salt and freshly ground black pepper, (to taste); 3 cups grated Monterey Jack cheese ((or Jack/Cheddar blend), divided); One 15-ounce can black beans, (rinsed and drained); One 10-ounce box frozen chopped spinach, (thawed and squeezed dry); 1 cup corn ((canned, frozen or fresh)); 4 medium green onions, (thinly sliced (white and green parts separated)); 1 teaspoon ground cumin; Sixteen 6-inch corn tortillas ((Guerrero brand is much preferred since they do not fall apart!)); optional toppings: sour cream, avocado/guacamole, sliced olives, chopped tomato

Homemade enchilada sauce and corn tortillas stuffed with corn, spinach, black beans and cheese.

⏱️ 60 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Medium 👁️ 13 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

2 tablespoons olive oil
2 teaspoons ground cumin
¼ cup all purpose flour
¼ cup tomato paste
One 14.5-ounce can vegetable broth
¾ cup water
Kosher salt and freshly ground black pepper, (to taste)
3 cups grated Monterey Jack cheese ((or Jack/Cheddar blend), divided)
One 15-ounce can black beans, (rinsed and drained)
One 10-ounce box frozen chopped spinach, (thawed and squeezed dry)
1 cup corn ((canned, frozen or fresh))
4 medium green onions, (thinly sliced (white and green parts separated))
1 teaspoon ground cumin
Sixteen 6-inch corn tortillas ((Guerrero brand is much preferred since they do not fall apart!))
optional toppings: sour cream, avocado/guacamole, sliced olives, chopped tomato

Steps

In a medium saucepan, heat the oil over medium heat. Add 2 teaspoons cumin, flour and tomato paste. Cook, whisking constantly, for 1 minute. Slowly whisk in the broth and water; bring to a boil. Reduce the heat to low and simmer until slightly thickened (5 to 7 minutes). Season with salt and pepper to taste, and then set aside.
In a large bowl, combine 2 cups of the cheese, beans, spinach, corn, green onions (white parts) and cumin. Sprinkle with salt and pepper.
Preheat the oven to 400℉. Spray one 10x14 inch pyrex pan with nonstick spray (or two 8x8 inch pans).
Wrap 4 tortillas in a damp paper towel and microwave for 20 seconds. Lay a tortillas on a flat work surface and pile about ⅓ cup of the filling down the middle. Roll the tortilla tightly around the filling and place it seam-side-down in the prepared pan. Repeat with remaining tortillas (microwaving 4 at a time) and filling until you've used it all up.
Drizzle the sauce on top, and sprinkle with the remaining 1 cup of cheese. Bake, uncovered, until hot and bubbly, 20 to 25 minutes. Sprinkle with chopped green scallions and serve with desired toppings.