I was supposed to go out to dinner with some friends tonight. At 4:45 I got a phone call that changed our plans and I realized that I would need to feed my family instead. Earlier today I had visited this blog and made a mental note to try the Vegetable Enchiladas sometime soon. At 4:47 I decided tonight could be the night. If I weren't already a huge proponent of keeping a well stocked pantry then this recipe would have made me a believer. I had everything on hand (with a few minor modifications) and was able to put them together very quickly. A little different, healthy and easy to put together. The fact that it was delicious and enjoyed by all made it even better. But the best part...it makes enough for 2 pans; one for now and one to freeze for later. Since I hadn't even planned on cooking tonight I can't tell you how happy it makes me to have not only fed my family a delicious meal, but have another one in the freezer. Try these...they are fantastic!
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
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 only had monterey jack so I used it with a can of chiles thrown into the veggie 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) **I had 9 inch whole wheat flour tortillas which tasted great, but only made 10 enchiladas total**
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.
from Everyday Food December 2007