This recipe was adapted slightly from one I found in Martha’s EveryDay Food magazine. The life of that magazine has come to an end, and I’m so bummed about that. I often found great recipes in EF to make for easy weeknight dinners. These Vegetable Enchiladas are family- friendly since they don’t have any strange vegetables tucked inside- just a combo of spinach and corn + Jack cheese and black beans.
You get to make your own enchilada sauce with this recipe, and PLEASE take the time to do so. You’ll find that it’s so much darned better than the canned stuff. 100%. This particular sauce is loaded with the flavor of cumin (one of my favorite spices). If you’re not a humongous fan of cumin, this enchilada sauce recipe is also very good.
It’s worth it to hunt down the brand of corn tortillas that I mention in the recipe below: Guerrero. Many corn tortillas fall apart when you try to roll them up, and this brand does not! Yahoo!
See, no cracks in those tortillas at all! They’re all rolled up neatly with the filling and perfectly tucked into a 10×14-inch pan (or two 8-inch pans).
The sauce is drizzled on top along with a generous sprinkle of cheese.
Fresh out of the oven.
Sprinkle with scallions, add avocado, sour cream or whatever you’d like, and serve. My family really enjoyed these for dinner- especially my gluten-free Mom (I made them gluten-free- and include tips on how to do that in the recipe below). Now back to movies! Please tell me what you’ve seen lately that I absolutely must go see! I’m most dying to see Zero Dark Thirty, Silver Linings Playbook and The Impossible. And would you believe I haven’t seen Argo yet either? Time to go to the movies… and rent all seasons of Downton Abbey to watch at home too! More enchilada recipes on the blogs you might enjoy: Avocado Cream and Chicken Suiza Enchiladas by FoodieCrush Pepperoni Pizza Enchiladas by Picky Palate BBQ Chicken Enchiladas by How Sweet Eats Crock Pot Chicken Enchilada Soup by SkinnyTaste Easy Beef Enchiladas by RecipeGirl
