Thursday, June 20, 2013

Vegetable Enchiladas

This delicious recipe I grabbed from dear old Martha Stewart... let me tell you, she is definitely a whiz in the kitchen.  I would have never thought in a million years that enchiladas with no meat would actually taste good, right? BUT I was so WRONG! They are amazing! and very good for you. This recipe will definitely be a keeper in my household. 

What you will need: 
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 (or chicken broth is desired)
Coarse salt and ground pepper
3 cups grated pepper Jack cheese(or cheddar)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can of corn drained
6 scallions, thinly sliced, white and green parts separated
12 corn tortillas

The 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.

The filling:
In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallions, and remaining 1 teaspoon cumin; season with salt and pepper. Mix Well!

 Let's put it together:
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. (Use toothpicks to keep closed if needed)

Top It:
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce (use it all!). Bake, uncovered, until hot and melty, 15 to 20 minutes.

 Original recipe HERE

mmmmmmmmmmmmmmmm, ahmazing!


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