Vegetable Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 tablespoons olive oil, plur more for baking dishes2 teaspoons ground cumin1/4 cup all-purpose flour (spooned and leveled)1 ca (14.5 ounce) reduced sodium vegetable brothCoarse salt and ground pepper3 cups grated Mexican four-cheese blend (12 ounces)1 can (15 ounces) black beans, rinsed and drained1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry1 box (10 ounces) frozen corn kernels, thawed6 scallions, thinly sliced, white and green parts separated16 corn tortillas (6-inch)
1. 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 cut water; bring to a boil. Reduce to a simmer, an cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. 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.
3. Preheat over 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 aluminumfoil, 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.
4. Dividing evenly, sprinkle enchiladas with reamining 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.
Number of Servings: 14
Recipe submitted by SparkPeople user SHORTONIDEAS.
2. 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.
3. Preheat over 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 aluminumfoil, 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.
4. Dividing evenly, sprinkle enchiladas with reamining 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.
Number of Servings: 14
Recipe submitted by SparkPeople user SHORTONIDEAS.
Nutritional Info Amount Per Serving
- Calories: 223.8
- Total Fat: 7.4 g
- Cholesterol: 12.9 mg
- Sodium: 440.7 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 5.8 g
- Protein: 11.9 g
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