Cheesy Vegetable Enchiladas

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This direction for Cheesy Vegetational Enchiladas has been a clan favourite for years. From the tralatitious combination of dark beans and cereal to the scrumptiously startling gain of vegetable to the cardinal chockablock cups of cut cheeseflower that everybody loves, this recipe is e'er a displace pleaser. Straight improve is that it can be prefab risen and leftovers reheat cured.

I enjoy that these tasty enchiladas can be customised to agree your preferences, use what you individual on hand or what is in period.  We oft difference up our select of cheeses, using our River cheeseflower favorites much as Colby, Town Jackass and/or cheddar.  Cheesy Vegetables Enchiladas can be enjoyed year-round by using cold vegetables or a motley of crunchy and unmoving depending on what is in season. We disclosed a unthawed rootlike mix with edamame, whisky and red attack that was delicious, but retributive maize works major too.

Cheesy Vegetable Enchiladas

Filling/Topping:

• 3 cups (12 ounces) shredded cheese, divided (any combination of pepper jack, cheddar, colby jack)
• 1 can (15 ounces) black beans, rinsed and drained
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 10 ounces frozen corn, thawed
• 1 teaspoons ground cumin
• 1 teaspoons chili powder
• 6 scallions, thinly sliced, white and green parts separated

Sauce:

• 2 tablespoons olive oil
• 1 teaspoons ground cumin
• 2 teaspoons chili powder
• ¼ cup flour
• 1 can (6 ounces) tomato paste
• 1 can (14½ ounces) reduced-sodium vegetable broth
• ¾ cup water
• Ground pepper
• 12 corn tortillas (6 inch)

Instructions

• Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, 1 teaspoon cumin and 2 teaspoons chili powder.
• Make sauce: In a medium sauce pan, heat oil over medium. Add 1 teaspoon cumin, 2 teaspoons chili powder, flour, and tomato paste; cook for 1 minute, whisking. Whisk in broth and ¾ cup water, bring to a boil. Reduce to a simmer, and cook until slightly thickened (5-10 minutes). Season with ground pepper and set aside.
• Preheat oven to 400 degrees. Spray 13 x 9 inch baking dish with cooking spray.
• Stack tortillas and wrap in damp paper towel and microwave for 45-60 seconds. Top each tortilla with ⅓ cup filling; roll up tightly and place seam side down in baking dish.
• Sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake uncovered for about 15 to 20 minutes, until hot and bubbly. Cool for 5 minutes and top with scallion greens.

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