Vegetable Enchiladas

(borrowed image of the same image coming soon)


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


  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 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.
  2. Make filling:  In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with s + p.
  3. 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.
  4. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
  5. 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.

Stir-Fried Chicken with Vegetables


This recipe is based off of a recipe from my all time favorite food magazine, Everyday Food (Martha Stewart).  I did not have bok choy, so I replaced it with some Costco frozen sauted veggies, and it was awesome.  Those veggies surprise me everytime I use them, and of course they are lasting a really long time!  Also, to my vegetarian friends: I think this recipe without the chicken would still be tasty becuase the sauce is so good.  Give it a try and let me know!

  • 1/4 cup low-sodium soy sauce
  • 1 T. rice vinegar
  • 2 t. light brown sugar
  • 2 boneless, skinless chicken breasts
  • 5 t. flour
  • 3-4 dashes Old Bay Seasoning
  • fresh gound pepper
  • 2 T. vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 t. minced peeled fresh ginger
  • 4 cups vegetables, prepped for sauteing 
  • 1 small jalapeno, seeded and sliced
  • cooked rice, for serving


  1. In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water.  
  2. Slice chicken into thin strips.
  3. In a medium bowl, combine flour, Old Bay Seasoning, and a generous amount of ground pepper.  Toss chicken with flour mixture until coated.
  4. In a large skillet, heat oil, garlic, and ginger over medium-high until fragrent, about 1 minute.  Add chicken in a single layer, pressing again pan to sear.
  5. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. 
  6. Add vegetables and jalepeno, cook stirring frequently.
  7. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.
  8. Serve over rice.