Vegetable Enchiladas

I've had this recipe on my 'to try' list for a little while. Reviewers suggested that it was a bit mild, so I added a little garlic and hot sauce to turn the flavour up a notch. We both loved this meal! It's super healthy, quick and simple to put together, and easy on the pocketbook. I think I'll be adding this to our "regular rotation."

2 Tbsp oil
2 tsp cumin, divided
1 tsp garlic, divided
1/4 C flour
1/4 C tomato paste
2 C vegetable broth
3/4 C water
1/4 tsp Mexican hot sauce
2 C grated cheddar cheese
1 can (19 ounces) black beans, rinsed/drained
6 C fresh spinach, chopped/steamed/squeezed dry
1 1/3 C frozen corn, thawed
6 green onions, sliced and divided
16 whole-wheat tortillas (6-inch)

On medium heat, combine together oil, 1 tsp cumin, 1/2 tsp garlic, flour, and tomato paste. Cook, whisking, for 1 minute. Whisk in broth and water, and bring to a boil. Reduce to a simmer, and cook until slightly thickened. Stir in hot sauce, and set aside.

In a large bowl, combine cheese, beans, spinach, corn, whites of green onions, 1 tsp cumin, and 1/2 tsp garlic. Lightly grease 2 8-inch baking dishes.Warm tortillas slightly in microwave to make more pliable. Spoon 1/3 C bean mixture onto centre of each tortilla, fold sides over filling, and place seam side down on greased baking dish. Once all enchiladas are assembled, spoon sauce over the top and spread to coat as evenly as possible. Bake uncovered at 400` for 20 minutes. Garnish with greens of green onion, and let stand 5 minutes before serving.

The original recipe gives directions for freezing prior to cooking, if you are interested. We just had oodles of leftovers this time (which is lovely for our lunches), but next time I'll experiment with freezing half.


  1. Yum this sounds delicious!

  2. Trade a little vegan cheddar and you have a deal! Looks delish!

  3. I had some filling left over, so heated it up the next day with some leftover grilled salmon- delish!!!!