Sunday, October 26, 2008

Vegetable enchiladas (freezer friendly)

Winter (or Armageddon?) must be upon us because lately I've had the urge to start stockpiling food in the freezer.

This is another Martha classic from Everyday Food. The magazine features many recipes that make a large amount (this one makes enough for 8) along with instructions on how to freeze* half of it. That's exactly what I did.

2 tbsp olive oil, plus more for baking dishes
2 tsp ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese
1 can (15 oz) black beans, rinsed and drained
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1 box (10 oz) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)


*To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400˚. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 min; remove foil, and bake until bubbly, about 15 min more. Cool 5 min before serving.

Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Preheat oven to 400˚. Lightly oil 2 8-inch square baking pans; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 min. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared pans.

Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15–20 min. Cool 5 min.




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