Fully embracing the glory of starting out the week with a full casserole pan in the fridge.
For a working mom (or heck, any busy human), that is basically the best feeling.
Bonus when it’s a pan full of enchiladas because, hey! that’s a food my kid will actually eat.
Even the vegetables.
No idea why, since 80% of what I put in front of her lately she flat out refuses without even looking at it and then asks for peanut butter on bread. But enchiladas are magic in many ways. It’s undeniable.
Speaking of which, any recommendations for how to reason with a 1.5 year old would be much appreciated. I fear it’s impossible, but I hear that at some point you can implement a three bite rule so that at least they’ve tasted something to know they don’t like it.
This whole refusal on sight thing is driving me BONKERS.
These are stuffed with mostly pantry ingredients (spinach notwithstanding, though you could use frozen!) so you can make them anytime, anywhere. Whenever the mood strikes.
The enchilada sauce is homemade but comes together super quickly. Feel free to substitute in jarred if you have a brand you particularly like or you’re feeling particularly lazy. (Been there. I feel ya.)
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp all purpose flour
- 1 tbsp chili powder
- 1 ½ tsp cumin
- ½ tsp paprika
- ¼ tsp dried shallots or onion powder
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ¼ tsp oregano
- 1 cup vegetable broth
- 1 ¼ cups water
- Salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 5 oz baby spinach
- 8 oz frozen corn
- 8 oz pepperjack cheese, grated, divided
- 12 corn tortillas
- Heat oven to 425F.
- In a medium saucepan, heat the olive oil over medium heat until shimmering. Stir in the tomato paste, flour, chili powder, cumin, paprika, dried shallots, garlic powder, red pepper flakes, and oregano. Cook for 1-2 minutes, or until spices are toasted and tomato paste has darkened. Stir in the vegetable broth and water. Bring to a boil and then lower heat. Allow to simmer for 10 minutes, or until thickened. Season to taste with salt and black pepper. Set aside.
- Meanwhile, in a large bowl toss together the black beans, spinach, corn, and half of the cheese. Season to taste with salt and black pepper.
- Heat the tortillas according to package directions, either in the microwave or on the stovetop, until warmed through and pliable.
- Spread 1 cup of the enchilada sauce in a 9x13-inch baking pan. Scoop ⅓ to ½ cup of the spinach-bean mixture into the center of each tortilla. Roll gently and place seam-side down into the prepared pan. Repeat until all of the tortillas are filled. If there is any filling leftover, sprinkle it over the top.
- Pour the remaining enchilada sauce over the tops of the tortillas. Sprinkle with the remaining cheese. Bake for 20 minutes or until cheese is melted and sauce is bubbling. Remove from the oven and let rest for 5-10 minutes before serving.
More of my favorite enchiladas: