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Vegetable Enchiladas

Lori Lange
  • 60 minutes
  • Serves 16

INGREDIENTS

2 tbsp

olive oil

3 tsp

ground cumin, divided

1/4 cup

All Purpose Gold Medal® Flour

1/4 cup

tomato paste

1 14.5 ounce can

vegetable broth

3/4 cup

water

Kosher salt and freshly ground black pepper

3 cups

grated Monterey Jack cheese (or Jack-Cheddar blend), divided

1 15 ounce can

black beans, rinsed and drained

1

box frozen, chopped spinach- thawed and squeezed dry

1 cup

corn kernels (canned, frozen or fresh)

4

green onions, thinly sliced (white and green parts separated)

16

6-inch corn tortillas (Guerrero- brand is much-preferred since they do not fall apart!)

optional toppings: sour cream, avocado/guacamole, sliced olives, chopped tomato