Vegetable Enchiladas

This is a Martha Stewart recipe. I've made it many, many times and it always turns out great. The only difference is that I make mine a layered casserole-type thing. Because I'm too lazy to roll the enchiladas. And I use chicken broth instead of the vegetable broth because I like the richer flavor.

And I usually try to make a double batch because it freezes really well.

So here's her recipe with my pictures:

Vegetable Enchiladas

Serves 8

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)

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)

Make 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.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. 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. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Prep: 30 minutes
Total: 55 minutes

Enjoy!