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Cheesy Vegetable Enchiladas

Alida Fischbach
  • minutes
  • Serves 6

INGREDIENTS

1 can

Black beans

10 oz

Corn, frozen

6

Scallions

10 oz

Spinach, frozen dry

1 can

Tomato paste

1 can

Vegetable broth, reduced-sodium

3 tsp

Chili powder

1/4 cup

Flour

1

Pepper, Ground

2 tbsp

Olive oil

2 tsp

Cumin, ground

12

Corn tortillas (6 inch)

3 cups

Cheese

3/4 cup

Water