Vegetable Enchiladas

Mmmmm veggie enchiladas! This is a great recipe to make ahead of time, freeze, or have for leftovers throughout the week.  It’s not as difficult as it sounds.  It just takes a little bit of time in prep, but it’s totally worth it.  I cut down the amount of cheese that would normally be used in enchiladas and didn’t think it needed it, but if you are a cheese LOVER then by all means add as much as you like!  Using the fresh spinach and corn really give this dish a light taste, but if you can’t find either one fresh then you can use frozen.  The sauce (although not a traditional Mexican sauce) is mild so if you like more spice feel free to add it into the sauce or filling.  This is a recipe that you can really put your own touch on.  If you want to add meat, more or other veggies, spice, then have fun experimenting.
Filling Ingredients:
Corn tortillas (about 14-16 depending on size… I used 6 inch)
1 cup cheese (you can use Pepper Jack, but I used a blend of mild cheddar and Monterey Jack)
1 can black beans, rinsed well
2 cups fresh spinach (if you can’t find this then frozen is fine… about a cup)
1 very full cup of fresh corn (canned is fine as well)
1 red bell pepper, diced
4 scallions; white and light green parts, thinly sliced (save the darker green for topping)
Sauce Ingredients:
Adapted from Martha Stewart’s recipe
2 tablespoons olive oil
1 teaspoons ground cumin
1 teaspoon ground paprika
1/4 cup unbleached all-purpose flour
1/4 cup tomato paste
14 1/2 ounces veggie broth
3/4 cup water
Toppings:
1-2 cups cheese (same as filling)
green parts of the scallions
1/2 cup chopped fresh cilantro (optional, but soooo good!)
How to do it:
*First start with the sauce
*Add the olive oil to a medium sauce pan and place over medium heat
*Add the cumin, paprika, flour, and tomato paste and whisk together
*Cook for about a minute; I like stirring with a wooden spoon
*Whisk in the veggie broth and water until smooth
*Bring to a boil and then reduce to a simmer for about 5-8 minutes; until it begins to thicken
*Set aside for later use
For The Filling:
*In a medium skillet heat a little coconut oil (or olive oil) over medium heat and add the corn and a pinch of salt; cook until just softened
*Set aside and let cool a bit
*Do the same thing for the red pepper; softening them in a skillet and then letting them cool a bit
*Heat the spinach in a large skillet (I didn’t add any extra oil) until cooked down slightly but not completely flat
*Add the beans into a large mixing bowl
*Add in the corn, red pepper, spinach, sliced white and light green part of the scallions, and 1 cup of cheese; mix well to combine
*Heat the oven to 400 degrees
*Wrap the corn tortillas in aluminum foil and place on a baking sheet; heat the tortillas in the oven for about 5 minutes
*Slightly oil your baking dish of choice
(Note: the beauty of this recipe is that you can use any size baking dish you have, split them between two or three depending on the size.  I had a large one that most of them fit in then used a smaller one for the rest.)
*Fill the warm corn tortillas with about 1/3 cup of the filling; tightly arrange them in the prepared baking pan(s) seam side down (if any of them rip don’t worry!)
*Top with 1/2 cup cheese; cover with the enchilada sauce; then top with the last 1/2 cup cheese
*Bake at 400 degrees for 15-20 minutes until it becomes bubbly!
*Allow them to cool for a few minutes before serving
*Top with cilantro and green parts of scallions
*If you would like to make these ahead of time you can make it through when you stuff and roll the tortillas.  Cover with plastic wrap and aluminum foil (same with the sauce) and place in the refrigerator.  Then when you are ready to serve them let it sit at room temperature for at least 10 minutes uncovered (doing the same with the sauce).  Cover with the sauce and cheese.
*If you would like to freeze this recipe you can make it through when you stuff and roll the tortillas, letting them cool completely.  Cover with plastic wrap and aluminum  foil (same with the sauce) and place in the freezer for up to 3 months.  When ready to serve, defrost the tortillas in the refrigerator for several hours or overnight.  Then, once defrosted, uncover and bring to room temperature out of the fridge (doing the same thing with the sauce).  Cover with the sauce and cheese.

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