2 t. ground cumin
1/4 cup all purpose flour
1/4 cup tomato paste
1 can vegetable broth
salt and pepper
3 cups grated pepper jack cheese
1 can black beans, rinsed and drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 box (10 oz.) frozen corn kernals, thawed
6 scallions, thinly sliced
corn or flour tortillas
1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 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 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 t. cumin. Season with salt and pepper.
3. Preheat oven to 400. Lightly oil a 9 x 13 baking dish. 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 tortillas with a heaping 1/3 cups of filling, roll up tightly and arrange, seam side down in prepared baking dish.
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.
To Freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in anairtight 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. Remove foil and plastic wrap from baking dish, 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.
0 comments:
Post a Comment