Ingredients:
Sauce Ingredients
3/4 cup olive oil
2 tablespoons cumin
1 1/2 cups flour
1 1/2 cups tomato paste
3 quarts vegetable broth
4 1/2 cups water
Salt and pepper to taste
Filling Ingredients
72 ounces grated cheese
6 15-ounce cans black beans, rinsed and drained
2 large bags Costco spinach (about 15 cups), steamed, drained thoroughly, and chopped
5 cups frozen corn
4 bunches chopped spring onions (divided)
Salt and pepper to taste
Filling Ingredients
72 ounces grated cheese
6 15-ounce cans black beans, rinsed and drained
2 large bags Costco spinach (about 15 cups), steamed, drained thoroughly, and chopped
5 cups frozen corn
4 bunches chopped spring onions (divided)
2 tablespoons cumin
Salt and pepper to taste
96 4-inch corn tortillas or 64 8-inch flour tortillas
Directions:
1. Heat oil, and then add cumin, flour, and tomato paste. Cook 1 minute, whisking.
2. Whisk in broth and water, bring to a boil, and simmer until slightly thickened (5-8 minutes). Salt and pepper to taste and set aside.
3. For filling, combine 2/3 of the cheese (saving 1/3 for top ping) and all the beans, spinach, corn, the white portion of the spring onions (reserve green portion for garnish), cumin, and salt and pepper.
4. Preheat oven to 400 degrees F (204 degrees C) and lightly oil six 9x13-inch baking pans.
5. Stack one-third of the tortillas in a damp paper towel and warm in the microwave for 1 minute. Then repeat for the other two-thirds.
6. One by one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down.
7. Cover enchiladas with the sauce and top with remaining cheese.
8. Bake 20-25 minutes, until sauce is bubbly. Remove and let cool 5 minutes.
9. Top with remaining spring onions and serve.
Salt and pepper to taste
96 4-inch corn tortillas or 64 8-inch flour tortillas
Directions:
1. Heat oil, and then add cumin, flour, and tomato paste. Cook 1 minute, whisking.
2. Whisk in broth and water, bring to a boil, and simmer until slightly thickened (5-8 minutes). Salt and pepper to taste and set aside.
3. For filling, combine 2/3 of the cheese (saving 1/3 for top ping) and all the beans, spinach, corn, the white portion of the spring onions (reserve green portion for garnish), cumin, and salt and pepper.
4. Preheat oven to 400 degrees F (204 degrees C) and lightly oil six 9x13-inch baking pans.
5. Stack one-third of the tortillas in a damp paper towel and warm in the microwave for 1 minute. Then repeat for the other two-thirds.
6. One by one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down.
7. Cover enchiladas with the sauce and top with remaining cheese.
8. Bake 20-25 minutes, until sauce is bubbly. Remove and let cool 5 minutes.
9. Top with remaining spring onions and serve.
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