Menu Planning

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Vegetable Enchiladas November 12, 2010

Filed under: Main Dish,Vegetarian — bhrastich @ 3:30 am

I seriously don’t know how many enchilada recipes I have collected through the years. And the funny thing is that I think this is the only one that uses an authentic enchilada sauce. The sauce is the key to this recipe. I had no idea that making my own enchilada sauce would be so easy. Never buy a can of the stuff again! This one was easy to veganize for me. I just filled my tortillas before adding the cheese to the mixture.

2 Tablespoons olive oil, plus more for baking dishes

2 teaspoons ground cumin

¼ cup all-purpose flour

¼ cup tomato paste

1 can (14 ½ oz) reduced sodium vegetable broth

Coarse salt and ground pepper

3 cups grated pepper jack cheese (12 oz) (you really don’t need this much cheese and any type will do)

1 can (15 oz) black beans, rinsed and drained (I add an extra can)

1 box (10 oz) frozen chopped spinach, thawed and squeezed dried (If I have some fresh on hand I’ll throw some in)

1 box (10 oz) frozen corn kernels, thawed

6 scallions, thinly sliced, white and green parts separated

16 corn tortillas (6”)  (I use flour tortillas, the medium size)

Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and ¾ cup water; bring to boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

 Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Preheat oven to 400 degrees. Lightly oil two 8 inch square baking dishes (I usually end up with a 9×13 and another 8×8), set aside. Stack tortillas and wrap in damp paper towels, microwave on high for 1 minute. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkle enchiladas with remaining cup of cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

From Everyday Food


One Response to “Vegetable Enchiladas”

  1. Sarah Says:

    this is scot’s favorite way to eat enchiladas! we love this recipe!

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