How to Make Vegetable Enchiladas

by Nathaniel berrios

overall came out well a bit hard to remove from pan but very good


  • 2 Tablespoons olive oil, plus more for baking dishes
  • 2 Teaspoons ground cumin
  • ¼ Cups cup all-purpose flour (spooned and leveled)
  • ¼ Cups tomato paste
  • 14 ½ Ounces reduced-sodium vegetable broth
  • 3 Cups pepper Jack cheese
  • 15 Ounces black beans, rinsed and drained
  • 10 Ounces frozen chopped spinach, thawed and squeezed dry
  • 10 Ounces frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white/green separated
  • 16 corn tortillas
  • Instructions

    Step 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 cup water; bring to a boil.

    Step 2

    cook until slightly thickened, 5 to 8 minutes.

    Step 3

    Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin.

    Step 4

    Dice pepper jack cheese and add to the bowl with the rest of the vegetables

    Step 5

    Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas and heat in oven for 5 to 10 minutes.

    Step 6

    Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

    Step 7

    Step 8

    Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes.

    Step 9

    Step 10

    cool for five minutes and enjoy