Fall Inspired Vegetarian Enchiladas
This is a fall spin on traditional enchiladas. I replaced most of the cheese with pureed pumpkin and it turned out great!
Makes about 5 servings
10 oz spinach, chopped in a food processor
2 cups frozen corn
1 can black beans drained and rinsed well
5-6 green onions sliced and separated white from green part
1/2 cup shredded pepper jack cheese
1 cup pureed pumpkin (or canned pumpkin)
2 tablespoons olive oil
2 tablespoons flour
3 Tablespoons tomato paste
3 teaspoons cumin
2 teaspoons better than bouillon veggie base
1 teaspoon agave
16 corn tortillas
cilantro for garnish
Preheat oven to 400 degrees.
In a large bowl, combine spinach, corn, black beans, white part of green onions, cheese, pumpkin, 1 teaspoon of cumin and 1/4 teaspoon salt.
In a large sauce pan, heat olive oil over medium heat. Stir in flour, tomato paste, cumin and vegetable base and cook for 1 minute whisking continuously. Add water and agave and whisk until smooth. Bring to a boil and taste. Season with salt and pepper as needed. Set aside.
Prepare a 9x11 casserole dish with olive oil.
Place 5-6 corn tortillas in a paper towel and heat in the microwave for 30 seconds at a time to soften. Fill the corn tortillas with the spinach, corn and bean mixture and place in the baking dish seam side down. Repeat until all the filling is used. Pour the sauce over the enchiladas and bake in the preheated oven for 20 minutes. Garnish with scallions and cilantro and serve with a dollop of greek yogurt.
Serving Size: 2 enchiladas
Calories: 210 calories
Fat: 4 grams
Carbs: 45 grams
Protein: 10 grams
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