Vegetable Enchiladas

Whenever I ask Hubs what he wants for dinner for the upcoming week, more than half the time he says, "enchiladas!" Having made a few different enchilada recipes already, I hunted around for a new one. I wanted to try a meatless version, and found this one on the Martha Stewart website.

I already loved all the ingredients in the filling, so was sure they'd taste great when combined altogether. The original recipe used only 3 ingredients for the sauce. I was afraid it would be a little bland, so I added a few extra spices. And fresh spinach always tastes better than frozen, so I swapped that out as well.


Vegetable Enchiladas
Adapted from Martha Stewart

4 Tbs olive oil
1 Tbs ground cumin, divided
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground coriander
¼ c all purpose flour
¼ c tomato paste
3 c vegetable broth
Salt and pepper
1 small onion, chopped
1 bag fresh spinach leaves
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) corn kernels, drained
3 c grated pepper Jack cheese (12 oz)
16 corn tortillas (6-inch)
Fresh cilantro, chopped

In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat. Add 2 tsp of the cumin, onion powder, garlic powder, coriander, flour, and tomato paste. Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5-8 minutes. Season with salt and pepper. Set aside.

In a large skillet, heat the remaining 2 Tbs of olive oil over medium-high heat. Add onion and saute until softened. Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in the black beans, corn kernels, remaining 1 tsp of cumin, and 1 ½ c of the cheese.

Preheat oven to 375⁰F. Lightly spray 2 8-inch baking pans with nonstick spray. Set aside. Spread tortillas onto a large baking sheet. Lightly spray with nonstick spray. Spread a second layer of tortillas on top of the first layer. Lightly spray the top layer with nonstick spray. Bake until warm, about 1-2 minutes. Remove from oven. Spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down. Pack the filled tortillas tightly in the baking dishes. Sprinkle remaining cheese evenly over the enchiladas. Pour sauce over them, making sure to cover the entire surface. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes. Sprinkle with cilantro, and serve.