March 11, 2015

Black-Bean, Spinach, and Corn Enchiladas

This is a hot, satisfying vegetarian meal that we really enjoy. Good with a simple salad on the side.

Black Bean, Spinach, and Corn Enchiladas 

2 T olive oil 
2 t ground cumin  
1/4 C flour 
1/4 C tomato paste  
14.5 oz. chicken or vegetable broth 
Coarse salt and ground pepper 
3 C grated pepper Jack cheese (12 oz.)  
1 15-oz. can black beans, rinsed and drained 
10 oz. frozen chopped spinach  
10 oz. frozen corn 
6 scallions, thinly sliced, white and green parts separated  
16 6-in. corn tortillas 

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 3/4 cup water; bring to a 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 (or one 9x13 one and one 8x8 one works; instead of dividing the enchiladas evenly, you can do 10 in the large pan and 6 in the small one); set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Divide filling evenly among all tortillas (about a heaping 1/3 cup each); roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce (can be made ahead and just topped with sauce right before baking). Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

No comments:

Post a Comment