VEGETABLE ENCHILADAS
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 55m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 405 g, Fat 19 g, Fiber 7 g, Protein 19 g
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All With Me :TB
[email protected]These enchiladas were a great way to use up some leftover vegetables. They were also really delicious!
Sarah Dulala
[email protected]I'm not a vegetarian, but I really enjoyed these vegetable enchiladas. They were so flavorful and satisfying.
Xavi Sanchez
[email protected]These enchiladas were a little bland for my taste. I think I'll add some more spices next time.
Amaury Guzman
[email protected]I love that this recipe is so easy to make. I'm not a great cook, but I was able to make these enchiladas without any problems.
jalal ziara
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Kehinde olatunji olatunbosun
[email protected]I'm definitely going to make these enchiladas. They look so cheesy and delicious.
Bo Catlett
[email protected]These enchiladas look amazing! I can't wait to try them.
Allison Merrill
[email protected]I'm making these enchiladas for the second time this week! They're so good and my kids love them too.
Keshav Adhikari
[email protected]These enchiladas were really good! I made them for dinner last night and my husband and I both loved them. The vegetables were cooked perfectly and the enchilada sauce was delicious.
Marley Angutiqjuaq
[email protected]I love this recipe! It's so easy to make and the enchiladas always turn out perfectly. I've made them for my family and friends many times and they always rave about them.
Peter Maina
[email protected]These enchiladas were delicious! The vegetables were cooked perfectly and the enchilada sauce was flavorful and cheesy. I would definitely recommend this recipe.
Egemen Kazancı
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them and I got so many compliments. They're really easy to make too, so I'll definitely be making them again.
Adzrowoe dzifa Adzrowoe dzifa
[email protected]These vegetable enchiladas were a hit with my family! The flavors were amazing and the enchiladas were so cheesy and delicious. I will definitely be making these again.