Vegetable Enchiladas

If it weren't for leftovers, I wouldn't eat nearly half as much as I do. Most days I pack my lunch/dinner for work and it's usually something I ate the day before. If I had to think of something new for dinner every day, I'd just end up at Chipotle ordering a burrito bowl.

Some people don't like leftovers. I don't understand these people. Actually, I take some of that back; I do understand a bit of it. It can get boring eating the same thing day after day. After Day 5 of something, I'm about ready to tear out my hair. Or order a burrito bowl. But some things just taste better "left over." Day 1 lasagna is good, but Day 2 lasagna is so much better. Most soups and stews taste better after the flavors have had a chance to meld. I think enchiladas taste better the next day, too.

These vegetable enchiladas from Martha Stewart are good, simple and quick. They have no meat, obvs, but adding some chicken would work, too. And if you don't eat them all the first night, just add a little broth to the pan, cover and reheat for about 15 minutes. Muy bunea.

Vegetable Enchiladas
marthastewart.com
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
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.
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.
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.
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.