Vegetable Enchiladas

Wow, it's been a busy week! In case you missed it, I was quoted in the Washington Post yesterday, so basically I'm famous now. Just something to keep in mind.

Anyway, despite my newfound international superstardom, I managed to find time to make these delicious enchiladas on Wednesday night. I've made these a few times now -- they hold a beloved place in my Mexican food repertoire along with these vegan roasted tomato enchiladas.

One of the best things about this recipe is that Martha (yes, Martha Stewart and I are on a first-name basis now) provides tips on how to make it in advance and freeze it. That way, you can prep this on a weekend when you have some time, and then you just pop it from the freezer into the oven for a super delicious weeknight dinner.

Vegetable Enchiladas
From Everyday Food
  • 2 tablespoons olive oil, plus more for baking dishes
  • 2 teaspoons ground cumin, divided
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato paste
  • 1 can (14 oz.) reduced-sodium vegetable broth
  • Coarse salt and ground pepper
  • 3 cups grated pepper Jack cheese, divided
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 boz (10 oz.) frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 corn tortillas or 8 flour tortillas (I used flour)
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. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

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

Preheat oven to 400 F. Lightly oil two 8-inch square baking dishes (if using corn tortillas) or one 8x13-inch baking dish (if using flour tortillas). Stack tortillas and wrap in damp paper towls; microwave on high for 1 minute. Divide filling evenly among tortillas; roll tortillas up tightly, and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkly enchiladas with remaining 1 cup cheese and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes. Serve garnished with scallion greens.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 F. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.