3 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons adobo seasoning
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 cup all purpose flour
6 oz can tomato paste
3 cups vegetable broth
2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, diced
1 large bell pepper (yellow, orange or red), diced
2 cups fresh (or frozen) corn
1 teaspoon adobo seasoning
1/4 teaspoon cumin
1 (15 oz) can black beans, rinsed and drained
1 6 oz bag fresh baby spinach
1/2 cup cilantro, chopped
16 oz fiesta blend cheese
16 (6 inch) corn tortillas
- In a medium saucepan, heat olive oil over medium-high heat. Add cumin, adobo, garlic powder, white pepper, coriander, black pepper, flour, and tomato paste.
- Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5 minutes. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened. Stir in adobo, cumin and black beans.
- Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in cilantro and 2 cups of cheese.
- Preheat oven to 375°F. Lightly spray a 9×13 baking dish with non-stick spray. Pour 3/4 cup sauce in the bottom of the baking dish and spread evenly.
- Wrap corn tortillas in a damp paper towel and microwave for 30 seconds. Then working quickly, spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down.
- Pack the filled tortillas tightly in the baking dish. Pour remaining sauce over them, making sure to cover the entire surface.
- Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes before serving and sprinkle with extra cilantro. Serve hot!
Original Recipes visit: The Best Vegetable Enchiladas @ thenovicechefblog.com