Friday
Feb182011

beth's vegetarian enchiladas

We take no credit for this recipe; a good cook passed it along as her adaptation of a Martha Stewart Everyday Food recipe.  We liked it and added it to our recipe box.  The recipe makes enough for leftovers another night, unless your family is large.  When I cook I add half a can of pitted black olives around the enchiladas.  If you are short of ingredients, simply add finely diced bell pepper, zucchini, or whatever vegetable you have on hand, it all works.  Rolling the tortillas is neater if a helper can measure out the filling while you roll.  You can also use this as a “make ahead” recipe, by freezing the sauce and enchiladas separately.  With a simple spinach salad, this makes a dinner that is tasty, healthy, and economical.  If we had guests coming and there was time, I would make flan for dessert.

Ingredients:

Sauce

2 tbsp. olive oil

1 tsp cumin, ground

¼ cup flour

¼ cup tomato paste

14.5 oz. vegetable broth

Salt and pepper        


Enchiladas
:

3 cups (12 oz.) pepper-jack cheese, grated

12 oz. can black beans, rinsed and drained

1 carton (10 oz.) frozen, chopped spinach, thawed and squeezed

11 oz. can corn kernels, drained

6 green onions, thinly sliced

1 tsp cumin, ground

16 corn tortillas (6” size)

Directions:

1. In a medium saucepan, heat olive oil and add cumin, flour, and tomato paste.  Cook 1 minute, whisking. 

2. Whisk in broth and ¾ cup water.  Bring to boil and then simmer until slightly thickened (5-8 min.).  Salt and pepper, then set aside.

3. For filling, combine in a large bowl 2 cups cheese (saving 1 cup for topping), beans, thawed spinach, corn, half of green onions, cumin, plus salt and pepper.

4. Preheat oven to 400 degrees F.

5. Lightly oil a 9x13 baking dish.

6. Stack tortillas in a damp paper towel and warm 1 min. in microwave.

7. One-by-one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down.

8. Cover enchiladas with the sauce and top with remaining cheese.

9. Bake 15-20 minutes, until sauce is bubbly. 

10. Remove and let cool five minutes.  Top with remaining green onions and serve.

Enjoy.

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Reader Comments (17)

So timely...Craig and I are trying to eat more plant based so this recipe will be perfect! Looks yummy and I will try it nest week...thanks!

February 18, 2011 | Unregistered CommenterMomlark

I can't wait to try this one! I love your blog.

February 18, 2011 | Unregistered CommenterE

I'm in my first trimester, was feeling nauseous, saw this post...now I have a craving! I'm a vegetarian so I'm constantly looking for ways to change up my vegetable intake! This looks sooo good.

February 18, 2011 | Unregistered CommenterNikki

I made these for dinner sunday night and they were very easy and so delicious! Thank you for posting!

February 23, 2011 | Unregistered CommenterMary

I really want to make this! Do you think you could substitute kale or zucchini for the spinach?

February 24, 2011 | Unregistered CommenterJess

Jess, I'm thinking it would be fine. Let us know. Skip

February 24, 2011 | Registered CommenterSkip Hellewell

Turned out great! I am so relieved to finally have a yummy enchilada that doesn't include "pour a pint of cream on top" Thank you!

February 24, 2011 | Unregistered CommenterJess

Delicious! I made these tonight for my family. I doubled the sauce recipe so I could dip the tortillas in it before rolling, and I also added diced green chilies to the filling. So good! I had enough to make a 9x13 pan and an 8x8 pan, which I froze for us to eat another time. I'll definitely make this again - thanks for sharing! I am loving making more things homemade and buying less stuff from the middle of the store. It feels good!

February 24, 2011 | Unregistered CommenterLisa

Made the enchildas and they were delicious! Even my 2 year old gobbled them up. I enjoy your blog; provides inspiration to continue making healthy changes for my family :)

February 25, 2011 | Unregistered CommenterChristy

I did not have cumin or tomato paste- so I pureed dice tomato with green chilies- and I added some cilantro to the filling- nice flavor! I couldn't keep tortillas from breaking so I just layered everything like a lasagna- worked great! even my husband- who is suspicious of vegetarian food- loved it! :)

March 7, 2011 | Unregistered CommenterKelly Moore

My meat loving husband even loved this! Thank you for sharing. Delicious!

March 8, 2011 | Unregistered CommenterLauralee

We have made these twice now, and they are delicious! Thanks for the great recipe. Enjoying your blog.

March 8, 2011 | Unregistered CommenterAshley

Tried these last night—a wonderful filling filling! We added FAGE greek yogurt on top to substitute for sour cream. YUM.

@Kelly Moore—If your tortillas were breaking, perhaps you skipped the damp paper towels + mircrowave step? That's what helped for us...

March 23, 2011 | Unregistered Commentero l i v i a

We made these tonight, and not only were they fun to make and eat but they looked good on the plate, too. These will be easy to bring to my mother's for a family night. I'll just call ahead and tell her to start the oven. Our tortillas broke, but we'll try another brand next time or more wet with the napkins. Thanks for sharing.

July 23, 2011 | Unregistered CommenterDanny

I made these tonight for my family and subbed the spinach & corn for green bell pepper and zucchini - it looked soo good going into the tortillas! my 'tillas broke, but whatev - i couldn't even tell once the sauce and cheese was added :-) these are in the oven now and i can't wait to try them. thanks for sharing!

July 23, 2011 | Unregistered Commentersamantha

When you cook the enchiladas, do you cover with foil? mine always seem to get dry aroundl the edges of the tortillas....

June 14, 2012 | Unregistered Commenterpam

these were so good! Thank you so much for posting this recipe!

January 2, 2013 | Unregistered CommenterAnne

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