10 ounces frozen chopped spinach, thawed and squeezed dry
10 ounces frozen corn, thawed
1 teaspoons ground cumin
1 teaspoons chili powder
6 scallions, thinly sliced, white and green parts separated
Sauce:
2 tablespoons olive oil
1 teaspoons ground cumin
2 teaspoons chili powder
¼ cup flour
1 can (6 ounces) tomato paste
1 can (14½ ounces) reduced-sodium vegetable broth
¾ cup water
Ground pepper
12 corn tortillas (6 inch)
Instructions
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, 1 teaspoon cumin and 2 teaspoons chili powder.
Make sauce: In a medium sauce pan, heat oil over medium. Add 1 teaspoon cumin, 2 teaspoons chili powder, flour, and tomato paste; cook for 1 minute, whisking. Whisk in broth and ¾ cup water, bring to a boil. Reduce to a simmer, and cook until slightly thickened (5-10 minutes). Season with ground pepper and set aside.
Preheat oven to 400 degrees. Spray 13 x 9 inch baking dish with cooking spray.
Stack tortillas and wrap in damp paper towel and microwave for 45-60 seconds. Top each tortilla with ⅓ cup filling; roll up tightly and place seam side down in baking dish.
Sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake uncovered for about 15 to 20 minutes, until hot and bubbly. Cool for 5 minutes and top with scallion greens.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/06/07/cheesy-vegetable-enchiladas-recipe/