CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

VEGETABLE ENCHILADAS

Shelly's
recipe box

Printview my recipes
this recipe viewed 25 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Sides
    Prep Time:       Cook Time:       Total Time:  


4 Tbs olive oil
1 Tbs ground cumin, divided
1 tsp adobo, divided
1/2 tsp garlic powder
1/4 tsp white pepper
1/4 tsp ground coriander
1/4 c all purpose flour
1/4 c tomato paste
3 cups vegetable broth
Salt and pepper
1 large onion, chopped
1 10 oz bag fresh spinach leaves
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) corn kernels, drained
3 c grated pepper Jack cheese (12 oz)
1/2 cup cilantro, chopped (plus extra for garnish)
16 corn tortillas (6-inch)

In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat. Add 2 tsp of the cumin, 1/2 tsp adobo, garlic powder, white pepper, coriander, flour, and tomato paste. Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5-8 minutes. Set aside.

In a large skillet, heat the remaining 2 Tbs of olive oil over medium-high heat. Add onion and saute until softened. Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in the black beans, corn kernels, cilantro remaining 1 tsp of cumin, 1/2 tsp adobo and 1 ½ c of the cheese.

Preheat oven to 375. Lightly spray 9x13 baking dish. Set aside. Pour 3/4 cup sauce in the bottom of the baking dish and spread evenly. Spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down. Pack the filled tortillas tightly in the baking dish. Pour remaining sauce over them, making sure to cover the entire surface. Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes. Sprinkle with cilantro, and serve.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Garden Vegetable Enchiladas
   by sgre52160



4 tablespoons (1/2 stick) butter 3 cups coarsely chopped zucchini and/or yellow crookneck squash 1 cup chopped onion 1 1/2 cups fresh corn kernels or frozen, thawed 1 4-ounce can diced mild green




Roasted Vegetable Stacked Enchiladas
   by suemunzlinger



Ingredients: 1 large red pepper, chopped, seeds removed 1 medium zucchini, chopped 1 medium yellow squash, chopped 1 large onion, chopped 1 tablespoon olive oil Salt and pepper




Roasted Vegetable Enchiladas With Creamy Tomatillo Sauce
   by sgre52160



1 lb. (6-8) tomatillos, husked and rinsed, halved 1 medium onion, in 1/4 inch slices 3 garlic cloves, peeled 2-3 serranos or 1-2 jalapenos 1.5 Tbsp. canola oil, plus extra for roasting the vegetab




Chicken Enchiladas With Tomatillo Sauce (enchiladas Verdes)
   by ICOOK2



Ingredients: For the chicken: 2 lb. chicken breasts 1/4 white onion 1 garlic head, halved crosswise 1 Tbs. sea salt For the sauce: 3 lb. tomatillos, husked and rinsed 9 serrano chilies





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.