Vegetarian Enchiladas

Vegetarian Enchiladas

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  • 2 Tbs. olive oil
  • 2 tsp. ground cumin (I also added a couple dashes of garlic powder and chili powder)
  • 1/4 cup flour (or cornstarch)
  • 1/4 cup tomato paste
  • 14.5 oz. can vegetable broth
  • salt & pepper
  • 3 cups (12 oz.) grated pepper jack cheese
  • 15 oz. can black beans, rinsed and drained
  • 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 can of corn kernels, drained (used frozen, thawed)
  • 6 green onions, thinly sliced
  • 12 corn tortillas


1. Make sauce in medium sauce pan. Heat oil, add 1 tsp. 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--5-8 min., salt & pepper. Set aside.

2. Make filling in a large bowl. Combine 2 cups cheese, beans, corn, spinach, half of green onions, 1 tsp. cumin, salt & pepper.

3. Pre-heat oven to 400. Lightly oil baking dishes. Set aside. Stack tortillas and wrap in damp paper towels. Microwave on high 1 minute. Top each tortilla with 1/3 cup filling. Roll up tightly and arrange in pans (I used one 9x13 pan and saved the extra filling for quesadillas the next day). Pour sauce over and sprinkle with 1 cup cheese.

4. Bake uncovered until hot and bubbly, 15-20 minutes. Cool 5 min. Garnish with green onions.