Thursday, May 28, 2009

Here's what we had for dinner tonight. You should definitely make them. Trust me.

Vegetable Enchiladas
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.


kelli said...

These sound awesome, gonna try them tomorrow night! :)

kelli said...

They were great! They were a little spicy for Alec and Kyra, they have sensitive tasters, but for the rest of us they were right on.

Rue said...

I'm glad you liked them. You could do some with cheddar instead of the pepper jack, maybe?