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.
2 tbsp. olive oil
1 tsp cumin, ground
¼ cup flour
¼ cup tomato paste
14.5 oz. vegetable broth
Salt and pepper
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)
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.