Alright, made enchiladas! Here is the recipe

Vegetable Enchiladas

4 Tbs olive oil
1 Tbs ground cumin, divided
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground coriander
1/3 c all purpose flour
¼ c tomato paste
3 c vegetable broth
Salt and pepper
1 small onion ( I used a purple onion), chopped
1/2 of each chopped up very small– red pepper, green pepper, yellow/orange pepper (basically make it REALLY colourful)
1/2 c. Fresh cilantro, chopped
1/4 c. jalepeno
1 7oz can of green chilis
1 bag fresh spinach leaves
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) corn kernels, drained
3 c grated pepper Jack cheese (12 oz)
11 whole wheat tortillas (the smaller soft taco ones)
4 scallions- chopped to garnish the top of cheese

In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat. Add 2 tsp of the cumin, onion powder, garlic powder, coriander, flour, and tomato paste. Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5-8 minutes. Season with salt and pepper. Set aside.

The Sauce

In a large skillet, heat the remaining 2 Tbs of olive oil over medium-high heat. Add onion, red/orange/green/yellow peppers, and the remaining 1 tsp of cumin and saute until softened. After this add the jalapeños, cilantro and stir this in. Now add the spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in the black beans, corn kernels and 1 ½ c of the cheese.

The Innards

Preheat oven to 375⁰F. On the bottom of whatever pan you choose to cook it in ( I used a 9×13 glass pyrex) put some of the sauce on the bottom (I put salsa and some of the sauce on the bottom).Set aside. Spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish. Pack the filled tortillas tightly in the baking dishes.  Pour sauce over them, making sure to cover the entire surface. Sprinkle remaining cheese evenly over the enchiladas. On top of cheese add the scallions for garnish. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes.

The end resultAfter trying it, I would suggest some cayenne or chili powder in the veggie mix or the sauce 🙂 May spice things up a bit more, next time I will try it. ENJOY!


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