Vegetable Enchiladas

For those of you out there who think I have not been cooking lately, think again. I simply have not been posting much for various reasons, but today is a posting extravaganza of delicious food.

I really liked these enchiladas as is, but you can also add chicken to the mix if you want some extra protein. I served ours with some rice and then some avocado and tomato chunks mixed with the greens of the scallions as a garnish. As I think more about it- I may add a little more cheese on the top next time because I really like cheese.

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 1/2 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:

1. Make 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.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes or one large baking dish; 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.
4. 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.

recipe from Everyday Food

Chickpeas with Baby Spinach

I don't come home after a long day of work craving a vegetable medley. I'm generally craving something fried or wrapped in bacon... or both. But on those evenings that good sense wins out, this is fast and healthy and uses ingredients you'll likely have on hand anyway.

1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 tablespoon tomato paste
1 (15-oz.) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne to taste
1 6-oz. bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

I usually serve this over couscous but a thick slice of toasted bread works well too.