Seems that I am on a Mexican kick lately! Quesadillas, margaritas, it’s all good! 🙂
I’m so bummed not to be going to Texas for Christmas for lots of reasons. (My parents are coming here instead.) not the least of which is that I won’t be able to get my fill of Mexican food. We usually have handmade tamales on Christmas Eve and, at some point, make a trek to my favorite Tex-Mex restaurant. I swear I could live on margaritas and queso…
Anyway, until I get to Texas sometime in 2012, I’ll just have to keep some Mexican food recipes in my rotation. I think these enchiladas will keep me pretty happy in the meantime! I’ve made this particular recipe a few times and can’t tell you how good the enchiladas are. Full of vegetables and the sauce is both easy and tasty. They reheat beautifully and are just yummo! Viva Tex-Mex!
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), divided
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)
To make the sauce:
In a medium saucepan, heat oil over medium. Add 1 teaspoon 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 to 8 minutes. Season with salt and pepper, and set aside.
In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
1. Preheat oven to 400 degrees.
2. Lightly oil two 8-inch square baking dishes; set aside.
3. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. (Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes.)
4. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
5. Sprinkle enchiladas evenly with remaining 1 cup cheese, and top with sauce.
6. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.