Vegetarian Enchiladas

Ingredients

• 2 Tbs. Olive oil
• 2 tsp. Ground cumin (i also added a couple dashes of garlic powder and chili powder)
• 1/4 cup flour (or cornstarch)
• 1/4 cup tomato paste
• 14.5 oz. Can vegetable broth
• Salt & pepper
• 3 cups (12 oz. ) grated pepper jack cheese
• 15 oz. Can black beans, rinsed and drained
• 1 box (10 oz. ) frozen chopped spinach, thawed and squeezed dry
• 1 can of corn kernels, drained (used frozen, thawed)
• 6 green onions, thinly sliced
• 12 corn tortillas

Directions

1. Make sauce in medium sauce pan. Heat oil, add 1 tsp. 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-5-8 min. , salt & pepper. Set aside.

2. Make filling in a large bowl. Combine 2 cups cheese, beans, corn, spinach, half of green onions, 1 tsp. Cumin, salt & pepper.

3. Pre-heat oven to 400. Lightly oil baking dishes. Set aside. Stack tortillas and wrap in damp paper towels. Microwave on high 1 minute. Top each tortilla with 1/3 cup filling. Roll up tightly and arrange in pans (i used one 9×13 pan and saved the extra filling for quesadillas the next day). Pour sauce over and sprinkle with 1 cup cheese.

4. Bake uncovered until hot and bubbly, 15-20 minutes. Cool 5 min. Garnish with green onions.