Vegetable Enchiladas (Oamc)

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

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 2  teaspoons ground cumin
• 1⁄4 cup flour
• 1⁄4 cup tomato paste
• 1 (14 1/2ounce) 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.