If you could see the piece of paper this recipe is printed on, I think it would explain how much we enjoy this dish. It has been around for a few years, and is showing some wear... :) One reason I like this recipe so much, is it's freezability if I want to make a meal for another time. I usually make two batches and freeze one for up to 2 months. To do so, prepare the enchiladas through set 3; top with cheese, and cover baking dish with plastic wrap and then aluminum foil. Keep sauce in an airtight container. Freeze the enchiladas and sauce for up to 2 months. Then to bake from frozen, thaw the sauce in the refrigerator overnight (or microwave for 2 minutes). Cook enchiladas in a 400 degree oven, removing the foil and plastic wrap and pouring the sauce over the dish; cover with foil. Bake 30 minutes. Remove foil, bake until bubbly and delicious (15 more minutes). Enjoy!
- 2 T. olive oil
- 2 t. cumin
- 1/4 cup all-purpose flour
- 1/4 cup tomato paste
- 1 can (14 1/2 ounces) Vegetable Broth
- Coarse salt and ground pepper
- 3 cups grated Pepper Jack cheese (12 ounces)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 box (10 ounces) frozen corn kernels, thawed
- 6 scallions, thinly sliced, white and green parts separated
- 16 corn tortillas
- 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 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with s + p, set aside.
- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with s + p.
- Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes (or 1 9x11-inch dish and one smaller one) set aside. Stack tortillas, and wrap in damp paper towels; microwave for 1 minute. Or stack and wrap tortillas in foil and heat in oven for 5 to 10 minutes.
- Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
- Dividing evenly, spinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15-20 minutes. Cool 5 minutes, serve garnished with scallion greens.