from Martha Stewart
2 tablespoons olive oil
2 teaspoons ground cumin
1/4 cup all-purpose flour
1/4 cup tomato paste
1 can (14.5 ounces) reduced-sodium vegetable broth
Kosher salt and ground pepper, to taste
3 cups (12 ounces) grated pepper jack cheese
1 can (15 ounces) black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed or 1 can corn kernels, drained
6 scallions, thinly sliced, white and green parts separated
16 small corn tortillas (6-inch) or 8-10 (depending on how big you roll them) flour tortillas
1. First, make the sauce: In a medium saucepan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon cumin, 1/4 cup flour, and 1/4 cup tomato paste and cook, whisking continuously, for about 1 minute.
2. Whisk in the vegetable broth and 3/4 cup water and bring to a boil. Reduce the heat to a simmer, and cook until slightly thickened, about 5 to 8 minutes. Season lightly with salt and pepper, and set aside.
3. Next, make the filling: In a large bowl, combine 2 cups pepper jack cheese, the beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin. Season the mixture lightly with salt and pepper.
4. Preheat the oven to 400 degrees F. Lightly oil two 8-inch square baking dishes, or, as I did, one 9×13 baking dish, and set aside. Stack the tortillas, and wrap in damp paper towels; microwave on high for 1 minute, or stack and wrap in aluminum foil and heat them in the oven for 5 to 10 minutes.
5. Top each tortilla with a heaping 1/3 cup (seriously - heaping) of filling and roll them up tightly and arrange, seam side down, in prepared baking dishes.
6. Dividing evenly, sprinkle the enchiladas with remaining 1 cup pepper jack cheese and top with the sauce. Bake the enchiladas uncovered until hot and bubbly, 15 to 20 minutes. Cool for 5 minutes and serve garnished with scallion greens.