We have plenty of Enchilada recipes on this blog, but you must try these vegetarian enchiladas! My family is trying to cut back on meat, and these are surprisingly delicious and completely nutritious! They're delicious with spanish rice as a side.
2 Tbs. olive oil
2 tsp. ground cumin
1/4 cup flour
1/4 cup tomato paste
14.5 oz. can vegetable broth
salt & pepper
3 cups (12 oz.) grated pepper jack cheese
15 oz. can black beans, rinsed and drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can of corn kernels, drained (I like to use frozen, thawed corn for a fresher taste)
6 green onions, thinly sliced
16 corn tortillas (6" size)
1. Make sauce in medium sauce pan. Heat oil, add 1 tsp. 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--5-8 min., salt & pepper. Set aside.
2. Make filling in a large bowl. Combine 2 cups cheese, beans, corn, spinach, half of green onions, 1 tsp. cumin, salt & pepper
3. Pre-heat oven to 400. Lightly oil baking dishes. Set aside. Stack tortillas and wrap in damp paper towels. Microwave on high 1 minute. Top each tortilla with 1/3 cup filling. Roll up tightly and arrange in pans. Pour sauce over and sprinkle with 1 cup cheese.
4. Bake uncovered until hot and bubbly, 15-20 minutes. Cool 5 min. Garnish with green onions.