Vegetable Enchiladas

Name: Vegetable Enchiladas
Prep time: 30 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil, plus more for baking dishes; 2 teaspoons ground cumin; 0.25 cup all-purpose flour (spooned and leveled); 0.25 cup tomato paste; 1 can (14 ½ 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)

3.5

(666)

14 Reviews

By

Martha Stewart Test Kitchen

Updated on July 31, 2017

vegetable enchiladas — Photo: Anna Williams

Prep Time:

30 mins

Total Time:

55 mins

Servings:

8

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

Ingredients

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
¼ cup all-purpose flour (spooned and leveled)
¼ cup tomato paste
1 can (14 ½ 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)

Directions

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.
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.
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.
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.