Vegetable Enchiladas

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.

Vegetable Enchiladas
Vegetable Enchiladas
adapted from Martha Stewart’s Everyday Food

Ingredients:

  • 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)

Directions:

  1. 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.
  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. 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.
  4. 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.

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