This week, my kids are celebrating Cinco De Mayo in school with a fiesta that lasts all week long. To add to the excitement, I am making these ridiculously easy Veggie Enchiladas for dinner tonight. Ole!
In truth, I make this dish year round and after you make it once, you will want to do the same. If you are an observer of ‘meatless Mondays’ and are looking for different ways to keep your meals high in protein, but inexpensive and still healthy, this is a perfect option. No one ever really notices that it is all veggies, so SSSHHHHHHH don’t tell! You can make it ahead of time and freeze it (score) which makes it great to throw in the oven on busy weekdays or to take to friends or family in need.
The best part? They are flippin’ amazing. Between the homemade enchilada sauce (it is super fast and way easier than I thought it would be) and the easy, cheesy filling (the colors are so pretty!) the flavor is a perfect home run. Mixing the filling and building the enchiladas is a great task for kids, so be sure to take advantage of that and let them help. A variety of toppings makes it even more fun. Whether you are in the middle of a week long fiesta or not!
Super Easy Veggie Enchiladas
Please note that you can make this meal in one big casserole dish, or two smaller ones, freezing the second pan for a later use. Leftover seasoned taco meat or plain shredded chicken could easily be added to stretch the filling to make a bigger batch.
In a small sauce pan, whisk together:
1/4 c flour
1/4 c tomato paste
1 tsp cumin
good pinch of salt and pepper
Whisk over medium heat to cook the flour a bit. Add:
1 can vegetable stock or a good quality, low sodium chicken broth
1/2 c water
Whisk until smooth and bring to a boil, then reduce to a simmer and cook until slightly thickend. This takes about five minutes. Carefully taste for seasoning and add more salt if necessary. Set this aside and make the filling!
In a large bowl, combine:
1 can black beans, rinsed and drained
1 (2 c bag) shredded cheese- cheddar, pepper jack, four-cheese Mexican, cojack, whatever
1 small bag of frozen corn, about 10 oz, thawed
1 box of frozen spinach, thawed and squeezed dry
1 tsp cumin
18 small corn tortillas
Mix the filling ingredients in the bowl. Lightly spray one large, shallow casserole dish or two 9X9 pans. Microwave the tortillas for a few seconds to soften and then put one large scoop of filling in the center of a tortilla, fold it over in thirds, and place it seam side down in the dish. Continue until you have used all the filling. I can only fit seven in my square glass baking dishes so the last few I roll up and put in a microwaveable dish for my husband to take to work. Sprinkle the whole pan with a bit more cheese and then pour the enchilada sauce evenly over top. If freezing, wrap well, chill, and freeze. Defrost overnight or bake from frozen, adjusting cooking time. If baking right away, put uncovered in a 400 degree oven for 20 minutes or until bubbly. Serve with sour cream, salsa, chopped avocado, sliced black olives, pickled jalapeños, and/or chopped scallions, if desired.