Vegetable Enchilada Casserole

August 06, 2013

I've said it before and I'll say it again. I do not like rolling enchiladas. Tedious. Time consuming. BUT, I do LOVE making enchilada casseroles! So much easier and you get the same payoff! Here's a recipe I found online and then adapted to fit my non-fussy cooking needs. Enjoy!

4 T. extra virgin olive oil
1 T. ground cumin
2 chipotle peppers in adobo sauce, chopped (*see tip)
1/2 t. garlic powder
1/4 t. black pepper
1/4 t. coriander
1/4 c. all purpose flour
1/4 c. tomato paste
3 c. vegetable broth
Salt, to taste
1 large onion, diced
1 (10 oz.) bag fresh baby spinach
1 (15 oz.) can black beans
1 (14 1/2 oz.) can corn kernels
2 c. grated pepper jack cheese
1/2 c. cilantro, chopped
8 corn tortillas
Salsa and sour cream for serving, if desired

In a medium saucepan, heat 2 T. of the olive oil over medium high heat. Add 2 t. of the cumin, 1 chipotle in adobo, garlic powder, pepper, coriander, flour and tomato paste. Cook, whisking constantly, for...
See the full directions on my site

Nutritions

Calories
820

Sodium
1196mg
49% DV

Fat
47g
73% DV

Protein
38g
76% DV

Carbs
63g
21% DV

Fiber
17g
69% DV

Vegetarian Mexican