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Gallery Vegetable Enchiladas Credit: Anna Williams Recipe Summary prep: 30 mins total: 55 mins Servings: 8
Ingredients Ingredient Checklist 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)
Gallery Vegetable Enchiladas Credit: Anna Williams
Recipe Summary prep: 30 mins total: 55 mins Servings: 8
Gallery
Vegetable Enchiladas Credit: Anna Williams
Vegetable Enchiladas
Credit: Anna Williams
Vegetable Enchiladas
Recipe Summary prep: 30 mins total: 55 mins Servings: 8
Recipe Summary
prep: 30 mins total: 55 mins
Servings: 8
prep: 30 mins
total: 55 mins
prep:
30 mins
total:
55 mins
Servings: 8
8
Ingredients
Ingredients
- 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)
Directions
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.
Reviews (16)
Add Rating & Review 667 Ratings 5 star values: 127 4 star values: 212 3 star values: 208 2 star values: 94 1 star values: 26
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Reviews (16)
Add Rating & Review 667 Ratings 5 star values: 127 4 star values: 212 3 star values: 208 2 star values: 94 1 star values: 26
Add Rating & Review
667 Ratings 5 star values: 127 4 star values: 212 3 star values: 208 2 star values: 94 1 star values: 26
667 Ratings 5 star values: 127 4 star values: 212 3 star values: 208 2 star values: 94 1 star values: 26
667 Ratings 5 star values: 127 4 star values: 212 3 star values: 208 2 star values: 94 1 star values: 26
5 star values: 127 4 star values: 212 3 star values: 208 2 star values: 94 1 star values: 26
Martha Stewart Member Rating: 4 stars 07/24/2016 This is in regular rotation at my house. We prefer flour tortillas and refried beans instead of black beans. Also, cheddar instead of pepper jack. I've learned to lay out all the tortillas on a clean counter and use a measuring cup to scoop out the filling onto each before rolling. Also, good to have the kids help with the rolling. Martha Stewart Member Rating: Unrated 04/07/2015 I made these today, although I haven't tasted them yet. The sauce does seem really bland so I'm thinking of spicing it up a little. My problem with the recipe is it does not make 16 enchiladas. I measured 1/3 cup filling (not heaping because it wouldn't have fit in a 6" tortilla) and only got 12. Not a big deal for my purpose, but I would have been disappointed if I were actually trying to feed 8 people. Martha Stewart Member Rating: Unrated 03/05/2015 I made this for a book club- had vegetarians AND gluten free peeps- it was great! I was skeptical...the sauce seemed kind of bland, but everything together came out perfectly! I also did it all in one pan, I don't think it matters. It would be delicious with some cubed chicken and a bit more spice. Overall, really great dish. I'll be making it again! Martha Stewart Member Rating: Unrated 02/13/2015 Husband said these were "phenomenal". I made as written, except for tortillas which were large flour, as the local grocer out of small corn. I wasn't crazy about the frozen spinach, and suggested using small diced bell peppers instead next time. Husband says, "Don't change a thing!" sauce was easy and delicious. Martha Stewart Member Rating: 4 stars 10/14/2014 So delicious! Made this recipe with a couple of slight changes - used fresh corn and spinach instead of frozen. For the filling used only 3 sliced scallions instead of 6. Sautéed both the white and green parts with a tablespoon of olive oil. Once softened the fresh spinach was added till wilted before combining with the rest of the filling ingredients. Had flour tortillas on hand so used them instead of corn tortillas. Great recipe! Will definitely make again! Martha Stewart Member Rating: Unrated 08/20/2014 HOLY COW! So good!! I made this for a friend who just had a baby--gave her one 8x8 with the sauce and cheese separate, and kept one for myself. For the filling, I sautéed 1/4 of a white onion, half a green pepper, and some small sweet red and orange peppers. Remove from heat and toss in FRESH (instead of frozen) spinach, let it wilt a little, then scrape warm veggies into a bowl and mix in the rest of the filling. This adds more flavor/color/texture, and nutrients!! I WILL be making this again! Martha Stewart Member Rating: Unrated 07/15/2014 These are delicious as written. I've also cheated and made them with my own quick enchilada sauce (Trader Joe's taco seasoning packet, one can tomato sauce, and 1.5 cups broth) and they were also delicious. Any extra filling makes great easy burritos that I freeze and keep for emergency lunches. We had two meat-eaters over to our vegetarian household - served these with rice and beans, and they were a hit! Our guests asked for the recipe for "Meatless Mondays." Very versatile and tasty recipe. Martha Stewart Member Rating: Unrated 01/28/2012 This is missing part: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight ontainer. Freeze enchiladas and sauce for up to 2 months.Bake frozen, thaw sauce overnight.heat 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, a bake till bubbly about 15 minutes more. Rest 5 min before serving. Martha Stewart Member Rating: 5 stars 12/30/2011 Love this recipe. I've made it several times and it's always quick to prepare, flavorful, and hearty. I like adding ground chipotle chile to both the sauce and filling. I'm usually preparing this for two so I prepare the full recipe and then freeze half the filling and any remaining sauce separately to prepare later. Martha Stewart Member Rating: Unrated 11/12/2011 This is one of my standards, but I agree with the person who talked about the sauce not thawing nicely. It stays clumped, no matter how long heat is applied. Anyone have suggestions for improving this? Martha Stewart Member Rating: Unrated 10/24/2011 Im feeling quite dense here - but when exactly do you freeze it? After prep but before baking? Or after baking? Martha Stewart Member Rating: Unrated 09/26/2011 Oops, meant to say its a very *hearty* dish! Martha Stewart Member Rating: Unrated 09/26/2011 I made this dish for dinner when we had some friends over who were vegetarian. Everyone LOVED it, including me. It is a very heary dish for not having any meat in it. It also is super easy to prepare. Martha Stewart Member Rating: Unrated 09/25/2011 I made this out of the Every Day Food magazine a few years back for some vegetarian friends who'd just had a baby. We LOVED it. My husband, the carnivore, said "this would be great with chicken!" but I don't mind meatless meals. Now I tracked it down to make again for a vegetarian friend who is ill, and this time I'll make sure it gets added to our family dinner rotation. Delicious! Martha Stewart Member Rating: Unrated 08/29/2011 Quick, easy, tasty, & pretty presentation. My husband likes spicy so I added Chipotle Tabasco sauce into my filling. A lot better than I thought for a meatless meal. You don't notice your missing the meat if you stuff them full. Would I make again? Definitely!Martha Stewart Member
Rating: 4 stars 07/24/2016
This is in regular rotation at my house. We prefer flour tortillas and refried beans instead of black beans. Also, cheddar instead of pepper jack. I’ve learned to lay out all the tortillas on a clean counter and use a measuring cup to scoop out the filling onto each before rolling. Also, good to have the kids help with the rolling.
Rating: 4 stars
Rating: Unrated 04/07/2015
I made these today, although I haven’t tasted them yet. The sauce does seem really bland so I’m thinking of spicing it up a little. My problem with the recipe is it does not make 16 enchiladas. I measured 1/3 cup filling (not heaping because it wouldn’t have fit in a 6" tortilla) and only got 12. Not a big deal for my purpose, but I would have been disappointed if I were actually trying to feed 8 people.
Rating: Unrated
Rating: Unrated 03/05/2015
I made this for a book club- had vegetarians AND gluten free peeps- it was great! I was skeptical…the sauce seemed kind of bland, but everything together came out perfectly! I also did it all in one pan, I don’t think it matters. It would be delicious with some cubed chicken and a bit more spice. Overall, really great dish. I’ll be making it again!
Rating: Unrated 02/13/2015
Husband said these were “phenomenal”. I made as written, except for tortillas which were large flour, as the local grocer out of small corn. I wasn’t crazy about the frozen spinach, and suggested using small diced bell peppers instead next time. Husband says, “Don’t change a thing!” sauce was easy and delicious.
Rating: 4 stars 10/14/2014
So delicious! Made this recipe with a couple of slight changes - used fresh corn and spinach instead of frozen. For the filling used only 3 sliced scallions instead of 6. Sautéed both the white and green parts with a tablespoon of olive oil. Once softened the fresh spinach was added till wilted before combining with the rest of the filling ingredients. Had flour tortillas on hand so used them instead of corn tortillas. Great recipe! Will definitely make again!
Rating: Unrated 08/20/2014
HOLY COW! So good!! I made this for a friend who just had a baby–gave her one 8x8 with the sauce and cheese separate, and kept one for myself. For the filling, I sautéed 1/4 of a white onion, half a green pepper, and some small sweet red and orange peppers. Remove from heat and toss in FRESH (instead of frozen) spinach, let it wilt a little, then scrape warm veggies into a bowl and mix in the rest of the filling. This adds more flavor/color/texture, and nutrients!! I WILL be making this again!
Rating: Unrated 07/15/2014
These are delicious as written. I’ve also cheated and made them with my own quick enchilada sauce (Trader Joe’s taco seasoning packet, one can tomato sauce, and 1.5 cups broth) and they were also delicious. Any extra filling makes great easy burritos that I freeze and keep for emergency lunches. We had two meat-eaters over to our vegetarian household - served these with rice and beans, and they were a hit! Our guests asked for the recipe for “Meatless Mondays.” Very versatile and tasty recipe.
Rating: Unrated 01/28/2012
This is missing part: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight ontainer. Freeze enchiladas and sauce for up to 2 months.Bake frozen, thaw sauce overnight.heat 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, a bake till bubbly about 15 minutes more. Rest 5 min before serving.
Rating: 5 stars 12/30/2011
Love this recipe. I’ve made it several times and it’s always quick to prepare, flavorful, and hearty. I like adding ground chipotle chile to both the sauce and filling. I’m usually preparing this for two so I prepare the full recipe and then freeze half the filling and any remaining sauce separately to prepare later.
Rating: 5 stars
Rating: Unrated 11/12/2011
This is one of my standards, but I agree with the person who talked about the sauce not thawing nicely. It stays clumped, no matter how long heat is applied. Anyone have suggestions for improving this?
Rating: Unrated 10/24/2011
Im feeling quite dense here - but when exactly do you freeze it? After prep but before baking? Or after baking?
Rating: Unrated 09/26/2011
Oops, meant to say its a very hearty dish!
I made this dish for dinner when we had some friends over who were vegetarian. Everyone LOVED it, including me. It is a very heary dish for not having any meat in it. It also is super easy to prepare.
Rating: Unrated 09/25/2011
I made this out of the Every Day Food magazine a few years back for some vegetarian friends who’d just had a baby. We LOVED it. My husband, the carnivore, said “this would be great with chicken!” but I don’t mind meatless meals. Now I tracked it down to make again for a vegetarian friend who is ill, and this time I’ll make sure it gets added to our family dinner rotation. Delicious!
Rating: Unrated 08/29/2011
Quick, easy, tasty, & pretty presentation. My husband likes spicy so I added Chipotle Tabasco sauce into my filling. A lot better than I thought for a meatless meal. You don’t notice your missing the meat if you stuff them full. Would I make again? Definitely!
All Reviews for Vegetable Enchiladas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetable Enchiladas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
