2 T olive oil
2 tsp ground cumin
1/4 cup all purpose flour
1/4 cup tomato paste
1 can (14 1/2 oz) reduced sodium vegetable broth
some canned green chile enchilada sauce, to taste (my addition)
coarse salt and ground pepper
3 cups grated pepper jack cheese (12 oz)
1 can (15 oz) black beans, rinsed and drained
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1 box (10 oz) frozen corn kernels, thawed (I used a can, drained)
6 green onions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
Sauce:
In a medium saucepan, heat oil over medium. Add 1 tsp 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, 5-8 minutes. (I thought the sauce was too bland, so I added some canned green chile enchilada sauce to this mixture. I probably used about 2/3-3/4 cup. You don't want it to be too runny, but it definitely needs a bit more flavor). Season with salt and pepper, set aside.
Filling:
In a large bowl, combine 2 cups cheese, beans, spinach, corn, the whites of the green onions, and remaining 1 tsp cumin; season with salt and pepper.
Preheat oven to 400. Spray or lightly oil two 8-inch squre baking dishes; set aside. Stack tortillas, wrap in damp paper towels, microwave on high for 1 minute. Top each tortilla with a heaping 1/3 cup filling, roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, 15-20 minutes. Cool 5 minutes; serve garnished with green parts of green onions.
some online comments to consider: some people liked adding chipotle Tabasco sauce, or an enchilada sauce packet to the sauce, or using green chile enchilada sauce instead of this sauce. Some said to bake and then freeze in portions, but the sauce doesn't warm up nicely. You could freeze the enchiladas, then thaw them and bake with freshly made sauce.
No comments:
Post a Comment