Vegetable Enchiladas

 

Ingredients:

4 Tbs olive oil
1 Tbs ground cumin, divided
1 tsp adobo, divided
1/2 tsp garlic powder
1/4 tsp white pepper
1/4 tsp ground coriander
1/4 c all purpose flour
1/4 c tomato paste
3 cups vegetable broth
Salt and pepper
1 large onion, chopped
1 10 oz bag fresh spinach leaves
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) corn kernels, drained
3 c grated pepper Jack cheese (12 oz)
1/2 cup cilantro, chopped (plus extra for garnish)
16 corn tortillas (6-inch)

Directions:

In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat. Add 2 tsp of the cumin, 1/2 tsp adobo, garlic powder, white pepper, coriander, flour, and tomato paste. Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5-8 minutes. Set aside.
In a large skillet, heat the remaining 2 Tbs of olive oil over medium-high heat. Add onion and saute until softened. Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in the black beans, corn kernels, cilantro remaining 1 tsp of cumin, 1/2 tsp adobo and 1 ½ c of the cheese.
Preheat oven to 375⁰F. Lightly spray 9x13 baking dish. Set aside. Pour 3/4 cup sauce in the bottom of the baking dish and spread evenly. Spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down. Pack the filled tortillas tightly in the baking dish. Pour remaining sauce over them, making sure to cover the entire surface. Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes. Sprinkle with cilantro, and serve.

Adapted from Martha Stewart

 

 

 

 

Vegetable Enchiladas