Veggie Enchiladas

Enchiladas are a favorite with my boys.  Actually anything of the Mexican
persuasion is usually a big hit.  This recipe for enchiladas is super tasty.
It's been a regular in my winter menu rotation, because it's hardy and filling
(just like winter food should be), it has beans in it ( trying to eat more beans),
it's meatless (trying to eat three meatless meals a week) and the recipe makes
a lot (so I can make extra and put in the freezer).  It's an all around winner.

The first thing I do is make the enchilada sauce.  This is an easy one and starts
with flour, tomato paste and cumin in a saucepan with a little oil.

To this I whisk in, water and vegetable or chicken broth.  It's good either way.
I always have chicken broth in storage, but not always vegetable broth.

After about eight minutes, it begins to thicken up.  I season with salt

and pepper and set aside.

Next, I mix up the filling for the enchiladas.  I thaw and drain one box

of chopped spinach, wringing all the excess water out with a clean

dishtowel.

Chop six to eight scallions

and then mix in a bowl with black beans, corn, and grated pepper jack

cheese.  You can use cheddar if you want them milder.

Heat corn tortillas, wrapped in paper towel, in microwave and then

start filling and rolling.

Top with sauce and extra cheese.

The filling seems to grow as you mix it, so I make dishes to freeze

for another day.  They freeze beautifully.

Extra filling also keeps fine in the refrigerator for a couple days, and I've 

used it to make quesadillas and as a filling for omelets.

And of course, these babies are great straight from the oven with a 

little lettuce, salsa and avocado chunks on the side, and in this house,

a generous amount of Cholula.     Enjoy!

Veggie Enchiladas

2 T. olive oil

2 t. cumin

1/4 cup plain flour

1/4 cup tomato paste

1 can (14.5 oz) vegetable or chicken broth

3 cups grated pepper jack cheese or cheddar

1 can black beans, rinsed and drained

1 box frozen chopped spinach, thawed and squeezed

1 can corn drained, or frozen, drained

6 scallions, thinly sliced

6" corn tortillas - 16 to 30 depending on how many you want to make

Make sauce.  In a medium saucepan, heat oil over medium heat.  Add 2

t. cumin, flour and tomato paste.  Cook whisking 1 minute.  Whisk in 

broth, and 3/4 cup water.  Bring to a boil.  Reduce to simmer and cook

until slightly thickened, 5-8 min.  Season with salt and pepper.  Set

aside.

Make filling.  In bowl, mix cheese, beans, spinach, corn and scallions.

Season with salt and pepper.

Preheat oven to 400.  Spray casserole pans.  Heat tortillas (wrapped in

paper towel) one minute in microwave.  Fill tortillas. Roll tightly.

Place seam down.  Pour sauce over top with additional cheese.  

Bake 15-20 minutes until hot and bubbly.

*MYOF Goal #10 - Eat three meatless meals a week.