Vegetable Enchiladas

Ingredients:

• 2 tablespoons olive oil
• 3 teaspoons ground cumin, divided
• 1/4 cup Flour
• 1/4 cup tomato paste
• One (14.5-ounce) can vegetable broth
• 3/4 cup water
• Kosher salt and freshly ground black pepper
• 3 cups grated Monterey Jack cheese (or Jack-Cheddar blend), divided
• One (15-ounce) can black beans, rinsed and drained
• One (10-ounce) box frozen, chopped spinach- thawed and squeezed dry
• 1 cup corn kernels (canned, frozen or fresh)
• 1/2 chopped white onion
• 1/2 tomato, diced
• 4 green onions, thinly sliced (white and green parts separated- optional, I didn't use any in my recipe)
• 16 6-inch corn tortillas (Guerrero- brand is much-preferred since they do not fall apart!)
• optional toppings: sour cream, avocado/guacamole, sliced olives, chopped tomato

Directions:

1. Prepare the sauce: In a medium saucepan, heat the oil over medium heat Add 2 teaspoons cumin, flour and tomato paste. Cook, whisking constantly, for 1 minute. Slowly whisk in the broth and water; bring to a boil. Reduce the heat to low and simmer until slightly thickened (5 to 7 minutes). Season with salt and pepper to taste, and then set aside. OR use store bought enchilada sauce.
2. Make the filling: In a large bowl, combine 2 cups of the cheese, beans, spinach, corn, green onions (white parts), tomato, onion and remaining 1 teaspoon cumin. Sprinkle with salt and pepper.
3. Preheat the oven to 400 degrees F. Spray one 10x14-inch pyrex pan with nonstick spray (or two 8x8-inch pans). Wrap 4 tortillas in a damp paper towel and microwave for 20 seconds. Lay a tortillas on a flat work surface and pile about 1/3 cup of the filling down the middle. Roll the tortilla tightly around the filling and place it seam-side-down in the prepared pan. Repeat with remaining tortillas (microwaving 4 at a time) and filling until you've used it all up.
4. Drizzle the sauce on top, and sprinkle with the remaining 1 cup of cheese. Bake, uncovered, until hot and bubbly, 20 to 25 minutes. Sprinkle with chopped green scallions and serve with desired toppings.

Notes:

-I added tomato and onion to this recipe, but did not include the green onion. Feel free to add any extra vegetables you may have in your fridge such as bell peppers or even garlic would be good. You can also omit any vegetables you don't have for others.

-The filling is full of color, which is exactly what you want in a dish. An arrangement of white, black, green, yellow, and red are presented through the cheese, beans, spinach, corn, and tomatoes respectively. 

Adapted from: Recipe Girl