Veggie Enchiladas

Ingredients: 
Sauce:

• 2 tbsp. olive oil
• 1 tsp cumin, ground 
• ¼ cup flour (I used rice flour since I am gluten free)
• ¼ cup tomato paste 
• 14.5 oz. vegetable broth 
•  Salt and pepper 

Enchiladas: 

• 3 cups (12 oz.) pepper-jack cheese; grated 
• 12 oz. can black beans; rinsed and drained 
• 1 carton (10 oz.) frozen, chopped spinach, thawed and squeezed ( I ALWAYS use fresh!)
• 11 oz. can corn kernels; drained  ( I used frozen)
• 6 green onions, thinly sliced 
• 1 tsp cumin; ground 
• 16 corn tortillas (6” size) 
• I added red and green pepper for some extra flavor

Directions: 

1. In a medium saucepan, heat olive oil and add cumin, flour, and tomato paste. Cook 1 minute, whisking. 
2. Whisk in broth and ¾ cup water. Bring to boil and then simmer until slightly thickened (5-8 min.). Salt and pepper, then set aside.
3. For filling, combine in a large bowl 2 cups cheese (saving 1 cup for topping), beans, thawed spinach, corn, half of green onions, cumin, plus salt and pepper. 
4. Preheat oven to 400 degrees F. 
5. Lightly oil a 9x13 baking dish. 
6. Stack tortillas in a damp paper towel and warm 1 min. in microwave. 
7. One-by-one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down. 
8. Cover enchiladas with the sauce and top with remaining cheese. 
9. Bake 15-20 minutes, until sauce is bubbly. 
10. Remove and let cool five minutes. Top with remaining green onions and serve.

Bry

Lasagna Roll-ups

Spinach and Cheese Roll-ups
Speed up this recipe by using purchased marinara sauce. Servings: 4

• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1 - 14.5 ounce can diced canned tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar
• Dash of salt
• Dash of black pepper
• 8 dried lasagna noodles
• 1 - 10 ounce package frozen chopped spinach, thawed
• 3/4 cup fat-free or reduced fat ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
• 2 tablespoons finely shredded Parmesan cheese
• 2 tablespoons snipped fresh basil
• 1 slightly beaten egg white
In a medium saucepan cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.
Cook pasta according to package directions; drain. Rinse with cold water; drain well.
For filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese and bail. Add spinach and egg white, stirring to combine.
To assemble, evenly spread about 1/4 cup filling on each noodle Roll up from one end. Place two rolls, seam side down into each of four individual casseroles. Top each serving with sauce.
Bake casseroles, covered, in a 350 degree oven about 25 minutes or until heated through.

I love this dish, I use cottage cheese instead of ricotta, and I skip the first half of the recipe and use canned tomato sauce instead of making it.

Bry