Thursday, March 6, 2008

Veggie Enchilladas

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 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; 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!)


  1. So glad you liked the enchiladas. Thanks also for the award, you made my day!

  2. I just made this the other night and it was excellent! Thanks so much for the recipe!!
    -Cheryl (from the nest...)


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