20 min prep, 30 min cook, serves 6
2 tblspns olive oil
3 tsp cumin
1/4 cup all purpose flour
1/4 cup tomato paste
2 1/2 cups veggie broth
salt and pepper to taste
8 oz grated Monterey Jack cheese
1 can black beans, drained
10 oz frozen spinach, thawed and squeezed
1 cup frozen corn
6 green onions, chopped
12 corn tortillas
Preheat oven to 400 degrees. To make the sauce, heat the oil in a medium saucepan over medium heat. Add 2 tsp cumin, flour, tomato paste, and broth. Whisk together, bring to a boil, then reduce heat and let simmer uncovered 10 minutes, stirring occasionally. Season with salt and pepper, then set aside. In a large bowl, mix together 1/2 of the cheese, all the beans, spinach, corn, white parts of the onion, and 1 tsp cumin. Warm the tortillas in the microwave for 45 - 60 seconds, covered in damp paper towels. Fill each tortilla with two spoonfuls of the mixture and place seam down in casserole dish, repeating until mixture is gone. You may need to use two casserole dishes depending on size. Cover enchiladas with all the sauce and remaining cheese. Bake uncovered 20 minutes, then top with green onion.
