Vegetable Enchiladas

Vegetable Enchiladas (Adapted from Everyday Food)

For the sauce

2 tablespoons olive oil
2 teaspoons ground cumin, divided
1/4 cup all-purpose flour
1/4 cup tomato paste
1 3/4 cups vegetable broth
3/4 cup water
salt and fresh ground pepper

For the enchiladas

12 ounces shredded Mexican blended cheeses or pepper Jack cheese
15 ounce can black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
10 ounces frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
salt and fresh ground pepper
16 6" white corn tortillas

To make the sauce

In a medium saucepan, heat oil over medium. Stir in 1 teaspoon cumin, flour and tomato paste - cook, whisking, for 1 minute. Whisk in broth and water - bring to a boil, reduce heat to a simmer and cook until slightly thickened, about 5 to 8 minutes. Season with salt and pepper - set aside.

To make the enchiladas

In a large bowl, combine 8 ounces cheese (2 cups), beans, spinach, corn, scallion whites and remaining 1 teaspoon cumin - season with salt and pepper.

Preheat oven to 400

Stack tortillas and wrap in damp paper towel - microwave on high for 1 minute to warm them. Top each tortilla with about a heaping 1/3 cup of filling - roll up tightly and arrange, seam side down, in 2 9" x 9" or 2 7" x 11" baking dishes coated with nonstick spray. You will want 8 rolled tortillas in each one.

Dividing evenly, sprinkle enchiladas with remaining 4 ounces cheese (1 cup) and evenly spoon the sauce over the top. Bake, uncovered, until hot and bubbly, about 15 to 20 minutes. Cool 5 minutes before serving - garnished with the reserved scallion greens.

Makes 8 servings.

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