Vegetable Enchiladas

Vegetable Enchiladas

Vegetable Enchiladas


55 minutes

Details
  • Servings:   8
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Ingredients
  • 2 tablespoons olive oil, plus more for baking dishes
  • 2 teaspoons ground cumin
  • ¼ cup all-purpose flour (spooned and leveled)
  • ¼ cup tomato paste
  • 1 can (14 ½ 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)
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