Ahh, Lent. Meatless Fridays. Why is it that I can go DAYS w/out meat, but as soon as a Lenten Friday rolls around, I'm tempted to sell my organs for a slab of beef?
Anyway, before we had Ryan, Fridays during Lent usually consisted of penne/vodka or pizza. But now that the little tyke is here and eating what we eat, we try to be a little more health conscious and include a tad more protein.
I stumbled upon this recipe when I first discovered food blogs. I don't really know why I "starred" it since it's not really something I would ordinarily like... but I am SO glad I did. This was so ridiculously good... And my family agreed. Pat has been asking for it again almost as soon as I made it the first time, and even Ryan enjoyed it.
This was SO easy to make and so delicious. I know, I already said it's good... but it deserves to be said as often as possible. :)
- 2 tablespoons olive oil, plus more for baking dishes
- 2 teaspoons ground cumin (I used a little less because I didn't want it to be too spicy for Ryan)
- 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) (I followed the wise bmk's suggestion and used cheddar - actually, I think I used a "taco mix")
- 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)
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; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. 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 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Thanks, bmk, for a wonderful addition to my repertoire! (And thanks Everyday Food for inspiring her!)