vegetable+enchiladas

= Yields 6 servings (2 enchiladas per serving) = Sauce:

2 tablespoons olive oil

1 teaspoons ground cumin

2 teaspoons chili powder

1/4 cup flour

1 can (6 ounces) tomato paste

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

3/4 cup water

Ground pepper Filling/Topping:

3 cups (12 ounces) shredded cheese, divided (any combination of pepper jack, cheddar, colby jack)

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

10 ounces frozen chopped spinach, thawed and squeezed dry

10 ounces frozen mix of corn, edamame, red pepper, thawed

1 teaspoons ground cumin

1 teaspoons chili powder

6 scallions, thinly sliced, white and green parts separated

12 corn tortillas (6 inch)

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, fiesta blend, scallion whites, 1 teaspoon cumin and 1 teaspoon chili powder.

Make sauce: In a medium sauce pan, heat oil over medium. Add 1 teaspoon cumin, 2 teaspoons chili powder, flour, and tomato paste; cook for 1 minute, whisking. Whisk in broth and 3/4 cup water, bring to a boil. Reduce to a simmer, and cook until slightly thickened (5-10 minutes). Season with ground pepper and set aside.

Preheat oven to 400 degrees. Spray 13 x 9 inch baking dish with cooking spray.

Stack tortillas and wrap in damp paper towel and microwave for 45-60 seconds. Top each tortilla with 1/3 cup filling; roll up tightly and place seam side down in baking dish.

Sprinkle enchiladas with remaing 1 cup cheese, and top with sauce. Bake uncovered for about 15 to 20 minutes, until hot and bubbly. Cool for 5 minutes and top with scallion greens.