Food & Cooking Recipes Main Dish Recipes Casserole Recipes Vegetable Enchiladas 3.5 (666) 14 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 31, 2017 Rate PRINT Share Close Photo: Anna Williams Prep Time: 30 mins Total Time: 55 mins Servings: 8 Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein. Ingredients 2 tablespoons olive oil, plus more for baking dishes 2 teaspoons ground cumin ¼ cup all-purpose flour (spooned and leveled) ¼ cup tomato paste 1 can (14 ½ ounces) reduced-sodium vegetable broth Coarse salt and ground pepper 3 cups grated pepper Jack cheese (12 ounces) 1 can (15 ounces) black beans, rinsed and drained 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 box (10 ounces) frozen corn kernels, thawed 6 scallions, thinly sliced, white and green parts separated 16 corn tortillas (6-inch) Directions Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon 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 to 8 minutes. Season with salt and pepper, and set aside. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens. Originally appeared: Everyday Food, December 2007 Rate It PRINT