Vegetable Enchiladas

This recipe is: vegetarian, egg free, soy free, nut free, rice free

Contains: corn, wheat, gluten and dairy

Alterations: To make this recipe wheat and gluten free substitute the all-purpose flour with a gluten/wheat free flour. To make this recipe dairy and casein free substitute the cheese with a non dairy version. We like daiya.


Enchilada Sauce:
2 tbsp olive oil, plus more for baking dishes
3 tsp ground cumin
1/2 cup all-purpose flour
1/2 cup tomato paste
2 cans (14.5 ounces) vegetable broth
coarse sea salt and ground pepper

Enchilada Filling:
2 cups (16 ounces) grated pepper Jack and Jalapeno cheese
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 (reserve some of the green part for enchilada topping)

16 corn tortillas (6-inch)

First make the sauce: In a large saucepan heat oil over medium. Add 2 teaspoons cumin, the flour and tomato paste; cook whisking for about 1 minute. Whisk in broth and add 1 1/2 cups water; bring to a boil. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Set aside.

Next make the filling: In a large bowl, combine about 14 ounces of the cheese, beans, spinach, corn, scallions, 1 tsp cumin; season with salt and pepper.

Preheat the oven to 400 f. Lightly oil 1 16-inch baking dish or 2 8-inch baking dishes; set aside. Stack 4 tortillas, wrap in damp paper towels and microwave for 40 seconds. Repeat, until all 16 tortillas have been warmed and softened. Top each tortilla with 1/3 cup of filling; roll tightly and arrange, seam side down, in prepared baking dish.

Sprinkle with remaining cheese and top with sauce. Bake uncovered until hot and bubbly, 15 to 20 minutes. Allow 5 minutes to cool and garnish with green scallion tops.