Recipe by katie in the UP
I love recipes that can be frozen and used for more than one meal!
Top Review by Shakahari
This was just ok. I liked the filling a lot & the sauce had a nice consistency but the sauce was very bland. I would recommend dipping the tortillas in the sauce before filling so the sauce coats the tortilla more. I may make again but will add other spices to the sauce.
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1⁄4 cup flour
- 1⁄4 cup tomato paste
- 1 (14 1/2 ounce) can reduced-sodium vegetable broth
- 3 cups monterey jack pepper cheese, grated
- 1 (15 ounce) can black beans
- 10 ounces frozen spinach, thawed and squeezed dry
- 10 ounces frozen corn kernels, thawed
- 1 chopped jalapeno (optional)
- 6 scallions, chopped green and white parts separated
- 16 low-fat corn tortillas
Directions See How It's Made
- To make sauce: In a med saucepan, heat oil over med heat.
- Add 1 tsp cumin, flour and tomato paste; cook, whisking for 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, pepper and cayenne, set aside.
- To make filling: In a large bowl, combine 2 cups of cheese, beans, spinach, corn, scallion (white part) and remaining 1 tsp cumin (I also added chopped jalapeno) season with salt in pepper if you prefer.
- Preheat oven to 400 degrees.
- Spray 2 8 inch square baking dishes with vegetable spray; set aside.
- Stack tortillas on a damp dish towel; and microwave on high for 1 minute (you can also wrap in foil and heat in oven for 5 to 10 minutes).
- Top each tortilla with 1/3 cup of filling and roll tightly.
- 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 and serve garnished with scallion (green parts).
- To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container).
- Can be frozen for up to 2 months.
- To bake from frozen: Thaw sauce in refrigerator overnight.
- Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dish and pour sauce over enchiladas; cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes.
- Cool 5 minutes before serving.