Wednesday, November 10, 2010

Veggie Enchiladas

The whole pan

These babies are absolutely delicious. Stuffed with black beans, pepper jack cheese, spinach, and corn, then topped with a cheesy tomato sauce, they are little bites of heaven. Being Canadian, I accept that I know nothing about a good enchilada. But Sydney, having lived in Arizona, knows. According to her they are some of the best enchiladas she's ever had. The original recipe is from Martha Stewart.

As for me? These are going to be a regular dish in our house for sure. And let me tell you that they make really GREAT lunches. Plus they are super easy to make. The only issue that I had was finding good corn tortillas. Where I am, corn tortillas are rubbery and awful, so I had to use flour. You use whatever works for you. I also might add fresh cilantro, just because I really love it.

Vegetarian Enchiladas

Adapted from Crepes of Wrath and Martha Stewart

2 Tbsp olive oil
2 tsp cumin
1/4 cup flour
1/4 cup tomato paste
1 (14 oz) can sodium reduced vegetable broth
3 cups grated pepper jack cheese
1 can (15 oz) black beans, drained and rinsed
10 oz chopped spinach; thawed and squeezed dry
1 box (10 oz) frozen corn kernels, thawed
6 green onions, sliced (white and green parts separated)
about 16 six inch flour tortillas

Pre-heat oven to 400 F

In a saucepan, heat your oil, 1 tsp of the cumin, flour, and tomato paste. Whisk together to form a paste. Cook for about a minute, whisking so it doesn't burn.

Slowly add the veggie broth and 3/4 cup water, whisking as you go to keep from getting lumps. Bring to a boil, still stirring, and then reduce the heat and simmer while it thickens up, about 5-8 minutes. Taste and adjust for seasoning with salt and pepper.

Lightly grease a 9X13 inch baking dish with oil. (I forgot to do this and mine stuck.)

In a medium sized bowl, stir together the corn, remaining 1 tsp of cumin, 2 cups of the cheese, the beans, white parts of the green onion, and the spinach. Lay the tortillas out flat and using a heaping 1/3 cup, fill each tortilla. Fold in the sides and roll them up tightly, laying the seam side down in the dish.

When you are finished, sprinkle with the remaining cup of cheese and then pour over the enchilada sauce. Bake, uncovered, for 15-20 minutes while they bubble and meld into deliciousness. Having never made REAL enchiladas before, I was concerned about the amount of sauce in the dish, but it's okay. Trust me. You need the sauce. Sauce is good.

Enjoy. These are amazing. YUM!

Serves 8
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