Whew! What a crazy few weeks, and school hasn’t even started yet! I have lots of things to blog about, but in the meantime I wanted to share a surprisingly yummy recipe that my kids love and it’s fairly healthy. What’s great is it makes enough for two meals, so I can make two different pans and freeze one for those busy nights during the school year.
I saw this recipe years and years ago in Martha Stewart’s Everyday Food magazine, and it’s become a regular favorite in our house. I’ve changed it slightly according to our tastes.
adapted from Martha Stewart’s Everyday Food
- 2 1/2 tablespoons olive oil
- 2 1/2 teaspoons ground cumin
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/3 cup tomato paste
- 1 can (14 1/2 ounces) reduced-sodium vegetable broth
- Coarse salt and ground pepper
- 3 1/2 cups grated pepper Jack cheese
- 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
- 24 corn tortillas (6-inch)
- Make sauce: In a medium saucepan, heat oil over medium. Add 1 1/2 teaspoons cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 1 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 9×13 baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Top each tortilla with 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
- Dividing evenly, sprinkle enchiladas with remaining cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
To freeze one pan:
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.