Vegetable Enchiladas


  • 2 Tbsp. olive oil (we used extra-virgin olive oil), plus more for the baking dishes (we used PAM for the baking dishes)
  • 2 tsp. ground cumin, divided
  • ¼ cup all-purpose flour (we spooned the flour into the measuring cup and then leveled it afterwards)
  • ¼ cup tomato paste
  • 1 can (14.5 oz.) reduced-sodium vegetable broth (we used chicken broth since we had it in the cupboard)
  • ¾ cup water
  • Coarse salt (we used kosher salt) and ground pepper (we used freshly ground black pepper)
  • 3 cups grated pepper jack cheese (12 oz.), divided (we used habanero jack cheese)
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 1 (10 oz.) package frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 (6-inch) corn tortillas
  • 1 bunch of scallions, sliced (the recipe doesn’t call for this, but we used it to sprinkle over individual portions)


  1. Take a medium-sized saucepan out and pour the two tablespoons of oil in, setting the heat to medium. Once the oil’s hot, add in 1 tsp. of cumin along with the flour and tomato paste, whisking constantly for 1 minute. After that minute passes, whisk in the broth and water. Turning the heat up if necessary, bring the sauce mixture to a boil. Turn the heat down now so that the sauce is at a  simmer and let it cook for 5 to 8 minutes or until the sauce has slightly thickened. Season the sauce with salt and pepper (we used around ½-¾ tsp. of salt and ¼-½ tsp. of pepper) and leave it off tot he side for now.
  2. Now we get started making the filling ! Take a large mixing bowl out and mix together in it: 2 cups of the cheese, beans, spinach, corn, scallion whites, and the remaining cumin. Season with salt and pepper (we used roughly ½ tsp. kosher salt and forgot to measure the pepper).
  3. Preheat your oven to 400 degrees. Take two 8-inch square baking dishes out and lightly oil (or spray with PAM like we did) the inside of the dishes. Stack all the tortillas and wrap them in damp paper towels, microwaving them for 1 minute on HIGH or if you’d like, stack and wrap the tortillas in aluminum foil before placing them in the oven for 5 to 10 minutes to get heated up. We actually just heated our tortillas up one at a time in a small skillet over LOW heat. Take each heated tortilla and place a heaping 1/3 cup of filling down the middle. Roll up each tortilla tightly and place them in the baking dishes, seam side down. We actually had some filling left over afterwards so we just spread it out around the end of the enchiladas.
  4. Take the sauce and spread it evenly over the enchiladas, followed by the remaining cheese. Stick the dishes in the oven to cook, uncovered, for 15 to 20 minutes or until the enchiladas are hot and bubbly. Pull the dishes out and sprinkle the scallion greens over the top, letting the enchiladas sit for 5 minutes before serving.

We love this dish ! It could be nostalgia, but the sauce flavor and the textures of the tortillas reminded us of these really tasty frozen t.v. dinners we used to get that aren’t sold anymore. The additional sliced green onions that we chose to add on add a really nice sharpness and crunch.

Recipe source unknown.

We weren’t paid in any form to promote PAM.

3 thoughts on “Vegetable Enchiladas”

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