Martha Stewart Vegetable Enchiladas

Martha Stewart vegetable enchiladas are easy because the filling needs no cooking. Black beans, frozen spinach, corn, and pepper Jack get mixed, rolled into corn tortillas, and baked until bubbly. A cozy vegetarian weeknight family dinner in under an hour.

The quick cumin and tomato paste sauce comes together from pantry staples while the oven preheats. Squeeze the spinach bone dry before mixing, because extra water turns the bottom soggy instead of crisp.

Martha Stewart Vegetable Enchiladas

Recipe by Sandra

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Melted pepper Jack stretching over plump corn tortilla rolls, each stuffed with spiced black beans, tender spinach, and sweet corn in a smoky cumin roux.

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 ½ 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)
  

Directions

• Make the sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
• Mix the filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
• Warm and roll: Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
• Top and bake: Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, OXO 4-sided box grater, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQ

Can I use flour tortillas instead of corn for these enchiladas?

Flour tortillas work fine, but corn tortillas hold up better in the oven and add a nutty flavor that pairs with the cumin sauce. If you use flour, pick the 8-inch size and reduce filling to 1/4 cup per tortilla since they are thinner and tear less.

How do I freeze Martha Stewart vegetable enchiladas?

Assemble both dishes through the sauce step, then wrap tightly in plastic wrap followed by foil. They freeze for up to 3 months. Bake straight from frozen at 375 degrees, covered, for 45 to 50 minutes, then uncover for the last 10 to get the cheese golden.

What if I don't have two 8-inch square baking dishes?

A 9x13-inch baking dish holds all 16 tortillas in a single layer. Arrange them snugly seam side down, and add 3 to 5 minutes to the bake time since the dish is more crowded. A cast iron skillet works too if it is at least 12 inches.

Why are my enchiladas soggy on the bottom?

Almost always the spinach. Even after thawing, a 10-ounce box of frozen spinach can release half a cup of water, so wring it out in a clean kitchen towel until barely damp. Too much sauce pooling under the rolls is the other cause, so pour it over the top only.

What other vegetables can I add to these enchiladas?

Roasted sweet potato (about 1 cup diced) or sauteed zucchini both work in place of the corn. Drained canned fire-roasted tomatoes add a smoky bite. Keep the total filling volume around 6 cups so each tortilla still rolls closed.