The Recipe

Vegetable Enchiladas

Name: Vegetable Enchiladas
Prep time: 30 min
Total time: 55 min
Yield: servings:8
Ingredients: 2 tablespoons olive oil, plus more for baking dishes; 2 teaspoons ground cumin; 1/4 cup all-purpose flour (spooned and leveled); 1/4 cup tomato paste; 1 can (14 1/2 ounces) reduced-sodium vegetable broth; Coarse salt and ground pepper; 3 cups grated pepper Jack cheese (12 ounces); 1 can (15 ounces) black beans, rinsed and drained; 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 box (10 ounces) frozen corn kernels, thawed; 6 scallions, thinly sliced, white and green parts separated; 16 corn tortillas (6-inch)

COOK TIME : a few secondsPREP TIME : 30 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

INGREDIENTS