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.
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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.