IN THE KIT
6 pcscorn tortillas
6 ozshredded cheese
2 ozpickled jalapeno
14 ozcan of organic black beans
2 ozgreen onion
4 ozveggie stock
6 oztomato paste
2 oztaco seasoning
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Medium baking dish (or ovenproof skillet)
Preheat oven to 425°F with a rack in the centre;
Finely chop spinach;
Trim green onion, then thinly slice, keeping dark greens separate;
Rinse & drain black beans;
Finely chop jalapeños;
Heat 1 tablespoon oil in a medium saucepan over medium. Add taco seasoning, 2 tablespoons tomato paste & 1 tablespoon flour; cook, whisking, about 1 minute. Slowly whisk in broth concentrate & 1¼ cups water; bring to a simmer. Cook until slightly thickened, about 10 minutes. Season with ½ teaspoon salt.
In a large bowl, stir to combine beans, carrots, white parts of green onion, spinach, chopped jalapeños, corn & 1/3 of the cheese. Season to taste with salt & pepper, set aside until step 5.
Brush tortillas on both sides with oil, then place on a rimmed baking sheet (it's okay if they overlap slightly). Bake tortillas on the centre oven rack until just warmed through & softened, about 2 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out; keep covered until ready to use.
Lightly oil the inside of a medium baking dish (or ovenproof skillet). Pour in ¼ cup sauce, spreading to coat the bottom. Arrange tortillas on a work surface. Divide filling evenly among tortillas (about ⅓ cup each); roll up tightly, arrange in prepared baking dish, seam-side down. Top with remaining sauce.
Sprinkle enchiladas with remaining cheese. Bake on the centre oven rack until cheese is browned & bubbling, 18–22 minutes. Serve vegetable enchiladas with green onion sprinkled over top & remaining jalapenos if you wish. Enjoy!