Vegetable Enchiladas

After a long day of cleaning house, I decided to make vegetables enchiladas! This is one of my favorite recipes although I have no idea how I came across it. I tend to avoid recipes that require thawing out frozen foods, shredding cheese, constantly whisking and destroying my kitchen but this recipe is worth it!

Vegetable Enchiladas

2 T olive oil

2 tsp ground cumin

1/4 C all-purpose flour

1/4 C tomato paste

1 can (14.5 oz) low sodium vegetable broth

3 cups of grated pepper jack cheese

1 can (15 oz) black beans, drained & rinsed

10 oz frozen chopped spinach, thawed & squeezed dry

10 oz frozen corn kernels, thawed

Tortillas

Make sauce: 

Heat oil over medium heat. Add 1 tsp cumin, 1/4 C flour and tomato paste. Cook, whisking continuously for about 1 minute. Whisk in broth & 3/4 cup water and bring to a boil. Lower heat to a simmer & cook until slightly thickened, about 5-8 minutes.

amazing enchilada sauce! (and I'm extremely picky)

Filling:
Combine 2 cups of cheese, beans, corn, spinach, & 1 tsp cumin.

Preheat oven to 400 degrees. Lightly oil dish. (There was so much filling I used a 9" by 9" and a 13" by 9" pan)

Top tortillas with 1/3 cup filling & roll up.

Sprinkle remaining cheese on enchiladas & top with sauce.

Bake uncovered until hot & bubbly 15-20 minutes. 

*edited to add: I found this recipe in my online recipe book...my original source for this recipe was http://crepesofwrath.net/2008/12/04/vegetable-enchiladas/

Fajitas

I love cooking and baking. Although you might call me more of a recipe collector than a chef!  But my husband is incredibly picky. I was a vegetarian for two years before I met him and he is the reason I started eating meat again. He is not one of those typical meat and potato Montana men but is far from being a vegetarian. So I have been adapting my favorite recipes to suit the both of us. 

Tonight I made fajitas. Fajitas are not worthy of being photographed so you just need to trust me that this recipe is amazing and incredibly easy! 

Fajitas

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

pinch of cayenne pepper

juice of 1 lime

1 clove of garlic, crushed

2 T of vegetable oil (or olive oil!)

Bell peppers (I use all 4 flavors of bell peppers)

Meat (tofu is great in this recipe but chicken or shrimp are also good)

Mix the spices, set aside. Cook meat and mix with half of the spices. Add peppers, cook for several minutes and add the remaining spices.