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Friday, August 12, 2011

Vegetarian Enchiladas

Because I have not been eating a lot of meat lately, I am always searching for good vegetarian options. I found this recipe on a blog that one of my clients told me about. I love the blog and the enchiladas are delicious! I have to warn you-the pepper jack makes them pretty spicy. You could use monterey jack if you don't like the spice. 
(it is pure coincidence that they are called "Beth's Enchiladas")

2 tbsp. olive oil
1 tsp cumin, ground
¼ cup flour
¼ cup tomato paste
14.5 oz. vegetable broth
Salt and pepper       

3 cups (12 oz.) pepper-jack cheese, grated
12 oz. can black beans, rinsed and drained
1 carton (10 oz.) frozen, chopped spinach, thawed and squeezed
11 oz. can corn kernels, drained
6 green onions, thinly sliced
1 tsp cumin, ground
16 corn tortillas (6” size)
1. In a medium saucepan, heat olive oil and add cumin, flour, and tomato paste.  Cook 1 minute, whisking.
2. Whisk in broth and ¾ cup water.  Bring to boil and then simmer until slightly thickened (5-8 min.).  Salt and pepper, then set aside.
3. For filling, combine in a large bowl 2 cups cheese (saving 1 cup for topping), beans, thawed spinach, corn, half of green onions, cumin, plus salt and pepper.
4. Preheat oven to 400 degrees F.
5. Lightly oil a 9x13 baking dish.
6. Stack tortillas in a damp paper towel and warm 1 min. in microwave.
7. One-by-one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down.
8. Cover enchiladas with the sauce and top with remaining cheese.
9. Bake 15-20 minutes, until sauce is bubbly.
10. Remove and let cool five minutes.  Top with remaining green onions and serve.
I served the enchiladas with a green salad topped with tomatoes, cucumbers, green onions, and orange bell peppers. A simple vinaigrette over the top and you are set!

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