Vegetable Enchiladas (Oamc)

Submitted by katie in the UP

"I love recipes that can be frozen and used for more than one meal!"

 

• Ready In: 1hr 25mins
• Ingredients: 15
• Serves: 8

ingredients

• 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
• salt
• pepper
• cayenne
• 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

1. To make sauce: In a med saucepan, heat oil over med heat.
2. Add 1 tsp cumin, flour and tomato paste; cook, whisking for 1 minute.
3. Whisk in broth and 3/4 cup water; bring to a boil.
4. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.
5. Season with salt, pepper and cayenne, set aside.
6. 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.
7. Preheat oven to 400 degrees.
8. Spray 2 8 inch square baking dishes with vegetable spray; set aside.
9. 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).
10. Top each tortilla with 1/3 cup of filling and roll tightly.
11. Arrange, seam side down, in prepared baking dishes.
12. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese and top with sauce.
13. Bake, uncovered until hot and bubbly, 15 to 20 minutes.
14. Cool 5 minutes and serve garnished with scallion (green parts).
15. To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container).
16. Can be frozen for up to 2 months.
17. To bake from frozen: Thaw sauce in refrigerator overnight.
18. 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.
19. Cool 5 minutes before serving.

Reviews

[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.

 

[enigma256]

These were awesome. I followed the recipe mostly as is. I used blue corn tortillas which made it nice and colorful. We like our food really spicy so I added about a tsp. of habanero hot sauce to the enchilada sauce.

 

[jnlmegra]

I made this for a work potluck and everyone LOVED it! I loved it too! Very favorful.