Vegetable Enchiladas

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Vegetable Enchiladas calories by ingredient


Introduction

This recipe is a variation of Martha Stewart's Vegetable Enchiladas. In Martha's words: Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, and about 15 minutes mre. Cool 5 minutes before serving. This recipe is a variation of Martha Stewart's Vegetable Enchiladas. In Martha's words: Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, and about 15 minutes mre. Cool 5 minutes before serving.
Number of Servings: 14

Ingredients

    2 tablespoons olive oil, plur more for baking dishes
    2 teaspoons ground cumin
    1/4 cup all-purpose flour (spooned and leveled)
    1 ca (14.5 ounce) reduced sodium vegetable broth
    Coarse salt and ground pepper
    3 cups grated Mexican four-cheese blend (12 ounces)
    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)

Directions

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.