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. :)
Ingredients:
- 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!)
So glad you liked the enchiladas. Thanks also for the award, you made my day!
ReplyDeleteI just made this the other night and it was excellent! Thanks so much for the recipe!!
ReplyDelete-Cheryl (from the nest...)