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Vegetable Enchiladas

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

  • prep: 30 mins
    total time: 55 mins
  • servings: 8
Photography: Anna Williams

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Ingredients

  • 2 tablespoons olive oil, plus more for baking dishes
  • 2 teaspoons ground cumin
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup tomato paste
  • 1 can (14 1/2 ounces) reduced-sodium vegetable broth
  • Coarse salt and ground pepper
  • 3 cups grated pepper Jack cheese (12 ounces)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 box (10 ounces) frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 corn tortillas (6-inch)

Cook's Note

Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months. To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Directions

  1. Step 1

    Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 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 and pepper, and set aside.

      In this step:

  2. Step 2

    Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

  3. Step 3

    Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

  4. Step 4

    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; serve garnished with scallion greens.

Source
Everyday Food, December 2007


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Reviews (64)

  • 15 Jul, 2014

    These are delicious as written. I've also cheated and made them with my own quick enchilada sauce (Trader Joe's taco seasoning packet, one can tomato sauce, and 1.5 cups broth) and they were also delicious. Any extra filling makes great easy burritos that I freeze and keep for emergency lunches. We had two meat-eaters over to our vegetarian household - served these with rice and beans, and they were a hit! Our guests asked for the recipe for "Meatless Mondays." Very versatile and tasty recipe.

  • 12 Dec, 2013

    If some one needs to be updated with hottest technologies then he must be pay a quick visit this web page and be up to date everyday. Sbobet

  • 19 Mar, 2013

    Authentic enchilada gravy has NO tomato products in it. I know it says it on canned but it's wrong. Once you make your own, you will never buy canned or make it with tomatoes again. It is easy. Saute an onion in 4 TBS olive oil. make a roux from flour (1/4 cup or more) and about 4 TBS. chile powder (any heat), add oregano, cumin, and about 6 cups broth, salt and pepper to taste. Simmer 30 minutes. I have other secret additions. Figure out your own. This is a base gravy. Keep it authentic.

  • 28 Jan, 2012

    This is missing part:
    Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight ontainer. Freeze enchiladas and sauce for up to 2 months.Bake frozen, thaw sauce overnight.heat oven to 400 degrees.Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, a bake till bubbly about 15 minutes more. Rest 5 min before serving.

  • 30 Dec, 2011

    Love this recipe. I've made it several times and it's always quick to prepare, flavorful, and hearty. I like adding ground chipotle chile to both the sauce and filling. I'm usually preparing this for two so I prepare the full recipe and then freeze half the filling and any remaining sauce separately to prepare later.

  • 12 Nov, 2011

    This is one of my standards, but I agree with the person who talked about the sauce not thawing nicely. It stays clumped, no matter how long heat is applied. Anyone have suggestions for improving this?

  • 24 Oct, 2011

    Im feeling quite dense here - but when exactly do you freeze it? After prep but before baking? Or after baking?

  • 26 Sep, 2011

    Oops, meant to say its a very *hearty* dish!

  • 26 Sep, 2011

    I made this dish for dinner when we had some friends over who were vegetarian. Everyone LOVED it, including me. It is a very heary dish for not having any meat in it. It also is super easy to prepare.

  • 25 Sep, 2011

    I made this out of the Every Day Food magazine a few years back for some vegetarian friends who'd just had a baby. We LOVED it. My husband, the carnivore, said "this would be great with chicken!" but I don't mind meatless meals.

    Now I tracked it down to make again for a vegetarian friend who is ill, and this time I'll make sure it gets added to our family dinner rotation. Delicious!

  • 29 Aug, 2011

    Quick, easy, tasty, & pretty presentation. My husband likes spicy so I added Chipotle Tabasco sauce into my filling.

    A lot better than I thought for a meatless meal. You don't notice your missing the meat if you stuff them full.

    Would I make again? Definitely!

  • 17 May, 2011

    I made a batch of these for a vegetarian friend to freeze or eat while she was ill.... She LOVED them. She still talks about them. The second pan, we ate, and it was just ok. I like meat. So I made them again using flour tortillas and added a shredded rotisserie chicken... topped with purchased green enchilada sauce because I love it so much. Its one of my husbands favorites. This recipe, plus the chicken, sub flour tortillas made 4 pans of dinner for about $20.... thanks Martha!

  • 26 Feb, 2011

    I FROZE THEM IN SERVING SIZE PORTIONS SINCE i LIVEDBY MYSELF AND WARMED THEM UP IN A SKILLET. THEY WERE REALLY GOOD.

  • 2 Feb, 2011

    These enchiladas are so incredibly good! I wasn't too thrilled with the taste of the sauce the first time I prepared this recipe, so this time around, I used an enchilada sauce packet instead. I also added a little cheddar cheese. Perfect!

  • 18 Dec, 2010

    So yummy and really easy to make! Using canned beans and frozen spinach and corn made it a snap. Highly recommended for family dinners or for entertaining.

  • 16 Jul, 2010

    I have made this numerous times and it is a hit EVERY time! I could eat this filling by itself! You don't even notice there is no meat in it at all! I use flour tortillas and make sure I stuff them to the brim so every bite is incredible! To freeze, I've tried it according to the directions, but I think it is a lot better to bake them and then freeze them in portions. The flavor is so much better this way and it seems to cook better fresh. ENJOY!

  • 16 Apr, 2010

    amazing!!! used gluten free flour and added extra cumin! we all loved it guys and gals!

  • 16 Apr, 2010

    amazing!!! used gluten free flour and added extra cumin! we all loved it guys and gals!

  • 8 Apr, 2010

    I didn't like this at all. The sauce tasted like canned tomato soup. The filling and the sauce didn't go together well at all.

  • 29 Dec, 2009

    I make these about once a month. I love having them in my freezer to pull out for dinner. I almost never make them vegetarian because I end up adding leftover meat to the filling. I also use whole wheat tortillas.

  • 27 Aug, 2009

    This has become the special meal for out-of-town guests visiting us in Arizona!

  • 15 Jul, 2009

    I have made these dozens of times. We are trying to cut back on the amount of meat we eat and these are great for those meatless meals. Yum! The only drawback is I make a huge mess when assembling the enchiladas!

  • 8 Mar, 2009

    I tried heating this from frozen tonight. The sauce stayed rather lumpy when reheated and didn't smooth out when baked. I'm not sure how to fix that -- it still tasted good. I'd add 10 more minutes to the cooking time (covered with foil) just to make them really piping hot. Delicious!

  • 27 Feb, 2009

    These were so good, I may never use canned enchilada sauce again!

  • 18 Jan, 2009

    We added brown rice one time and another time chopped up tomatoes.

  • 14 Jan, 2009

    these sound great but I would like to make them with a sub for spinach. Anyone have any good ideas for a substitution?

  • 17 Dec, 2008

    One of my favorite dishes and extremely easy!

  • 5 Dec, 2008

    This recipe was excellent! My husband and 6 year old daughter couldn't get enough. I served with sour cream on top and spanish rice.

  • 26 Nov, 2008

    I took the lazy way and used canned Albertson's brand Enchilada Sauce. Naturally I 'doctored' the sauce, by sauteeing some garlic in just a little olive oil, added cumin and some cracked red pepper before adding sauce to the pan. Simmered it for a just a few minutes then poured over the rolled enchiladas. Don't skimp on the amount of sauce, as the tortillas absorb some of it in cooking. Kids groaned when I told them we were having veggie enchiladas for dinner, but they LOVED them, and so did the adults!!

  • 23 Nov, 2008

    Delicious. I have found that doubling the recipe for the sauce makes the enchiladas not so dry. Also including some mushrooms in the filling adds a nice flavor. One of my favorite, easy week-night dinners.

  • 18 Nov, 2008

    This is perfect for me. I do a lot of meals for two and this is great! I can freeze these in portions for two and great flavor

  • 6 Nov, 2008

    Encee, my grandmother is from Mexico and is an excellent cook and I also lived in Mexico (Monterey and Mx City). Cilantro is a traditional herb very much used in Mexican cooking. They sell it everywhere, even at the corner stores. It's a staple in Mexican cooking. It's not typically used in enchiladas but I would definitely use it in this version. Hope this helps.

  • 6 Nov, 2008

    Just looking at the recipe this sounds blah as far as flavor goes. The 2 things I see missing right off are olives an

  • 6 Nov, 2008

    I asked that question because I would definitely add cilantro to this dish and I saw someone else post that too!

  • 6 Nov, 2008

    I have a question for everyone.....I love Mexican foods. I have spent time in Mexico and enjoyed it very much. Recently, a person in another recipe group said she is Mexican, and that cilantro is definitely not a traditional Mexican spice. She was adamant about it. When I was there one restaurant in particular, a small family run type, made a salsa with fresh cilantro in it (I know because I LOVE this herb). Does anyone here have any knowledge of this? Is cilantro traditional Mexican?

  • 5 Nov, 2008

    When it comes to sodium, you have to use your common sense! Look at the recipe! Remember, there may be sodium in anything that comes prepackaged: look at the labels of your tomato paste, vegetable broth, cheese, canned beans, frozen vegetables, and tortillas. If given the choice out of these prepackaged foods, choose those that come with lower sodium options. If you seriously have issues with your sodium intake, you would know this information already. And yes, rinsing the beans does lower the salt, because the salt is in the brine, not in the beans.

  • 30 Oct, 2008

    This is one of my favorites (and husband's too)! Didn't love the sauce that goes with the recipe, so we use our own or really good sauce from one of the local markets. I also sub in regular jack or mixed cheeses then add in extra cumin and some cayenne to the mixture. Great for freezing!

  • 8 Oct, 2008

    My husband and I found this dish quite tasty. We added a dollop of plain yogurt and fresh avocado as topping. I did run a little short of filling by following the heaping 1/3 cup direction. I ended up with only 15 enchiladas.

  • 8 Oct, 2008

    My husband and I found this dish quite tasty. We added a dollop of plain yogurt and fresh avocado as topping. I did run a little short of filling by following the heaping 1/3 cup direction. I ended up with only 15 enchiladas.

  • 8 Oct, 2008

    My husband and I found this dish quite tasty. We added a dollop of plain yogurt and fresh avocado as topping. I did run a little short of filling by following the heaping 1/3 cup direction. I ended up with only 15 enchiladas.

  • 29 Sep, 2008

    I thought this recipe was definitely lacking something- it tasted more like a warmed-up salad than enchiladas. Wouldn't make it again.

  • 2 Sep, 2008

    Use the salsa verde - and then top with fresh ciliantro for more authentic south of the border taste.

  • 14 Aug, 2008

    I made this dish and used chili verde sauce instead of the tomatoe based sauce and everyone loved it.

  • 1 Jul, 2008

    This dish has become a family favorite! I make it all the time!

    However, unless you have another side-dish to accompany it, there is no way it will feed 8 people since everyone will want seconds!

  • 1 Jul, 2008

    This dish has become a family favorite! I make it all the time!

    However, unless you have another side-dish to accompany it, there is no way it will feed 8 people since everyone will want seconds!

  • 25 May, 2008

    Definitely a favourite at our home! I make extras for freezing and they keep well and taste just like they were freshly made...no difference at all!

  • 9 May, 2008

    Outstanding! Easy and fail-proof. A new family favorite at my house.

  • 10 Apr, 2008

    I made this for dinner last night and it was delicious. The best thing was it made enough for two casserole dishes - we ate one and I froze the other for a later date.

  • 24 Feb, 2008

    My sister made these..she only sub. the black beans with white beans..because it was what she had on had..They were delicious.

  • 27 Jan, 2008

    Very easy, very convenient, and very yummy! I added 1/2 tsp cayenne pepper to the sauce. We love spicy food ;)

  • 24 Jan, 2008

    Everyone loved it ! Great for when you have a busy schedule a make ahead main dish.

  • 18 Jan, 2008

    Made this last week for dinner and it was delicious! It was very easy and has become an instant family favorite!

  • 18 Jan, 2008

    Made this last week for dinner and it was delicious! It was very easy and has become an instant family favorite!

  • 28 Dec, 2007

    I followed the recipe exactly and it was DELICIOUS. Highly recommend this.

  • 7 Dec, 2007

    I did a very un-Martha Stewart thing with this recipe. I didn't have tomato paste and i used (gasp) Ketchup instead. And salsa. About a 1/4 cup worth altogether (salsa and ketchup). It turned out really well.

  • 5 Dec, 2007

    Thanks so much AJC!!! I don't know why I didn't think to run it through the Weight Watchers recipe builder. Isn't that a great feature on their website? And 7 points per serving sounds good to me--bet there are other ways to pare the calories down too!

  • 5 Dec, 2007

    The US Dry Bean Council states the sodium can be reduced by 40% when draining and rinsing canned beans.

  • 5 Dec, 2007

    Thanks to all of you who post the WW info! It really comes in handy.

  • 5 Dec, 2007

    I don't ususally cook with beans other than Black beans. My fiancee really doesn't like black beans. Does anyone have a suggestion for a substitute bean? Also for those on WW check out the Flat Out Tortillas. My neighbor swaers by them and they do tase good.

  • 5 Dec, 2007

    I need sodium info. I don't know how rinsing the beans changes the sodiium content. Does anyone have that info? Pllease no guessing this is a serious health issue. Thanks.

  • 4 Dec, 2007

    It sounds great! I ran it thru WW recipe builder and came up with 7 points per serving IF you use a low fat pepper jack (1 pt per oz)-- regular jack was at 10 pts!

  • 4 Dec, 2007

    would also like to know the points value of this dish I'm sure it's legal

  • 4 Dec, 2007

    Any way to get the nutritional information? I'm on Weight Watchers but it looks like this could be a choice with reduced fat cheese.

  • 2 Dec, 2007

    This is a great dish, extremely easy to make, and everyone likes it.