Vegetable Enchiladas
- 2 tablespoons olive oil, plus more for baking dishes
- 2 teaspoons ground cumin
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup tomato paste
- 1 can (14 1/2 ounces) reduced-sodium vegetable broth
- Coarse salt and ground pepper
- 3 cups grated pepper Jack cheese (12 ounces)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 box (10 ounces) frozen corn kernels, thawed
- 6 scallions, thinly sliced, white and green parts separated
- 16 corn tortillas (6-inch)
- This recipe is vegetarian
- Produce
- Black beans (1 can)
- Corn, frozen kernels (1 box)
- Cumin, ground (2 teaspoons)
- Scallions (6)
- Spinach, frozen dry (1 box)
- Canned Goods
- Tomato paste (1/4 cup)
- Vegetable broth, reduced-sodium (1 can)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Olive oil (2 tablespoons)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- Corn tortillas (6-inch) (16)
- Dairy
- Pepper jack cheese, grated (3 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 31, 2011 (1 year ago).
4 people saved this recipe.
