Veggie Enchiladas

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

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 degrees. 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.

Prep: 30 minutes
Total: 55 minutes
Ingredients

Serves 8

* 2 tablespoons olive oil, plus more for baking dishes
* 2 teaspoons ground cumin
* 1/4 cup all-purpose flour (spooned and leveled)
* 1/4 cup tomato paste
* 1 can (14 1/2 ounces) reduced-sodium 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 (6-inch)

Directions

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 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.

2. 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.

3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum 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.

4. Dividing evenly, sprinkle 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.


I will make this without the spinach to make this more kid-friendly.