Vegetable Enchiladas with Black Beans, Corn & Spinach

fresh ingredients

IN THE KIT

  • 6
    corn tortillas
  • 4 oz
    carrots
  • 6 oz
    shredded cheese
  • 4 oz
    corn
  • 2 oz
    pickled jalapeno
  • 14 oz
    can of organic black beans
  • 2 oz
    green onion
  • 4 oz
    spinach
  • 4 oz
    veggie stock
  • 6 oz
    tomato paste
  • 2 oz
    taco seasoning

Not Included

Olive oil 

Salt & pepper

Flour

Kitchen Items Needed

Medium saucepan

Rimmed baking sheet

Wooden spoon

Medium baking dish (or ovenproof skillet)

Box grater

Whisk 

Large bowl 

Foil

cook along

INSTRUCTIONS

Prep

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;

Grate carrots.

1Make Sauce

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.

2Make Filling

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.

3Warm Tortillas

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.

4 Assemble Enchiladas

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.

5Finish & Serve

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!