When I first made this, I honestly didn't have high hopes. I was pretty sure the kids wouldn't eat it and that Matt and I would just tolerate it. I was wrong. It is sooo good! It is very filling without being heavy, and the kids gobbled it up. It is a little bit on the spicy side with the pepper jack cheese, but that can always be substituted for another kind. The sauce isn't all that great alone, but I think it goes really well once the dish is put together.
INGREDIENTS:
Sauce:
2 Tablespoons Olive Oil
1/4 cup flour
1 teaspoon ground cumin
5 oz can tomato paste
14.5 oz can vegetable broth
3/4 cup water
salt and pepper, to taste
Enchiladas:
2 cups grated pepper jack cheese
1 cup Colby jack cheese
1 teaspoon ground cumin
10 oz frozen spinach, thawed and excess moisture removed
10 frozen corn, thawed
15 oz can black beans, rinsed and drained
4 green onions, chopped, separate whites and greens
10 fajita-sized flour tortillas
DIRECTIONS:
In a medium saucepan, heat oil. Add cumin, flour, and tomato paste. Mix together.
Add the vegetable broth and water. Bring to boil. Reduce heat and simmer until thickened, about 5-8 minutes. Season with salt and pepper.
In a large bowl, combine pepper jack cheese, ground cumin, spinach, corn, black beans, and onion whites. Mix well.
Divide mixture evenly among tortillas. Roll up, placing seam side down in a greased baking dish (I only made 6 to start, and they fit in an 11x7 pan. If making all of them at once, use probably a 9x13).
Spread the Colby jack cheese evenly on top, and cover with sauce.
Bake uncovered @400F for 20 minutes. Garnish with onion greens. Enjoy!
adapted from HERE
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