Cheesy Vegetable Enchiladas
Author: 
Yields: 6 servings
 
Ingredients
Filling/Topping:
  • 3 cups (12 ounces) shredded cheese, divided (any combination of pepper jack, cheddar, colby jack)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 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
  1. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, 1 teaspoon cumin and 2 teaspoons chili powder.
  2. 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.
  3. Preheat oven to 400 degrees. Spray 13 x 9 inch baking dish with cooking spray.
  4. 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.
  5. 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 My Site at http://alidaskitchen.com/2015/06/07/cheesy-vegetable-enchiladas-recipe/