Vegetable Enchiladas

Name: Vegetable Enchiladas
Prep time: 30 min
Ingredients: 2 tablespoons olive oil, plus more for baking dishes; 2 teaspoons ground cumin; 1/4 cup all-purpose flour (spooned and leveled); 1/4 cup tomato paste; 1 can (14 1/2 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)

Vegetable Enchiladas was pinched from <a href="http://www.marthastewart.com/351778/vegetable-enchiladas" target="_blank">www.marthastewart.com.</a>

"Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein...."

INGREDIENTS

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2 tablespoons olive oil, plus more for baking dishes

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2 teaspoons ground cumin

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1/4 cup all-purpose flour (spooned and leveled)

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1/4 cup tomato paste

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1 can (14 1/2 ounces) reduced-sodium vegetable broth

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Coarse salt and ground pepper

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3 cups grated pepper Jack cheese (12 ounces)

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1 can (15 ounces) black beans, rinsed and drained

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1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry

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1 box (10 ounces) frozen corn kernels, thawed

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6 scallions, thinly sliced, white and green parts separated

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16 corn tortillas (6-inch)

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