Vegetable Enchiladas
- 2 tablespoons olive oil
- 3 teaspoons ground cumin, divided
- 1/4 cup All Purpose Gold Medal Flour
- 1/4 cup tomato paste
- One (14.5-ounce) can vegetable broth
- 3/4 cup water
- Kosher salt and freshly ground black pepper
- 3 cups grated Monterey Jack cheese (or Jack-Cheddar blend), divided
- One (15-ounce) can black beans, rinsed and drained
- One (10-ounce) box frozen, chopped spinach- thawed and squeezed dry
- 1 cup corn kernels (canned, frozen or fresh)
- 4 green onions, thinly sliced (white and green parts separated)
- 16 6-inch corn tortillas
- This recipe is vegetarian
- Produce
- Black beans (1 (15-ounce) can)
- Corn, frozen or fresh canned kernels (1 cup)
- Cumin, ground (3 teaspoons)
- Green onions (4)
- Spinach, frozen dry (1 (10-ounce) box)
- Canned Goods
- Tomato paste (1/4 cup)
- Vegetable broth (1 (14.5-ounce) can)
- Cooking & Baking
- All purpose gold medal flour (1/4 cup)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
- Bread & Baked Goods
- 6-inch corn tortillas (16)
- Drinks
- Water (3/4 cup)
- Dairy
- Monterey jack cheese, grated (3 cups)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published January 14, 2013 (1 month ago).
123 people saved this recipe.
