Vegetarian enchiladas

I love Mexican food.

The weekend before, I tried to go to the only authentic Mexican restaurant in town, only to find that they were closed. Extremely odd for a Saturday night at 630pm, but nonetheless, I was on the other side of town without a restaurant to eat at. Needless to say I went to my favourite Indian place, which is on the neighbouring block.

Having my favourite Indian food wasn't satisfying my craving for some Mexican food, so I went with the next best thing - making my own.

I'm not a fan of burritos, but surprisingly really love enchiladas. I think it's the fact that burritos are just the equivalent of a Mexican wrap, but these enchiladas have a delicious sauce that comes with them.

I fill mine with black beans, corn, spinach, and cheese. I top it with a bechamel like tomato sauce and more cheese, then throw it in the oven to let it heat up.

So delicious! It's a must try =)

Vegetarian enchiladas (adapted from Martha Stewart)

2 tbsp olive oil
2 tsp cumin, divided
1/4 cup flour
1/4 cup tomato paste
3 cup vegetable broth
3 cup grated cheese (I used aged cheddar), divided
1 can black beans
1 box frozen chopped spinach
1 can corn kernels
10 corn tortillas 

1. Heat olive oil over medium. Add 1 tsp cumin, flour and tomato paste, whisking until combined. Let cook for 1 minute.
2. Slowly whisk in vegetable broth, dissolving the flour paste.
3. Let boil, reduce to a simmer and let thicken, about 5 minutes.
4. To make filling, combine 1 tsp cumin, 2 cup cheese, black beans, spinach, and corn in a bowl.
5. Top each tortilla with roughly 1/2 cup of filling, wrap tightly and place in a greased casserole dish seam side down. Continue until filling is finished.
6. Top wrapped tortillas with remaining cup of cheese, and pour sauce overtop. Bake at 400F for 20 minutes, or until bubbling. Let cool 5 minutes before serving.