Vegetable Enchiladas
Vegetable Enchiladas could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 16 and costs 77 cents per serving. One serving contains 202 calories, 10g of protein, and 9g of fat. It is a very reasonably priced recipe for fans of Mexican food. This recipe from Recipe Girl has 8091 fans. A mixture of canned black beans, fresh corn kernels, spinach, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a tremendous spoonacular score of 91%. Similar recipes include Vegetable Enchiladas, Vegetable Enchiladas, and Vegetable Enchiladas.
Servings: 16
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 (15-ounce) can black beans, rinsed and drained
16 6-inch corn tortillas (Guerrero- brand is much-preferred since they do not fall apart!)
1/4 cup All Purpose Gold Medal® Flour
1 cup corn kernels (canned, frozen or fresh)
4 green onions, thinly sliced (white and green parts separated)
3 teaspoons ground cumin, divided
Kosher salt and freshly ground black pepper
3 cups grated Monterey Jack cheese (or Jack-Cheddar blend), divided
2 tablespoons olive oil
1 (10-ounce) box frozen, chopped spinach- thawed and squeezed dry
1/4 cup tomato paste
1 (14.5-ounce) can vegetable broth
3/4 cup water
Equipment:
sauce pan
whisk
bowl
paper towels
microwave
oven
frying pan
Cooking instruction summary:
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.2.2. Make the filling: In a large bowl, combine 2 cups of the cheese, beans, spinach, corn, green onions (white parts) 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.
Step by step:
1. Prepare the sauce: In a medium saucepan, heat the oil over medium heat
2. 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.2.
3. Make the filling: In a large bowl, combine 2 cups of the cheese, beans, spinach, corn, green onions (white parts) and remaining 1 teaspoon cumin. Sprinkle with salt and pepper.
4. 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.
5. 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.
6. Drizzle the sauce on top, and sprinkle with the remaining 1 cup of cheese.
7. Bake, uncovered, until hot and bubbly, 20 to 25 minutes. Sprinkle with chopped green scallions and serve with desired toppings.
Nutrition Information:
