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Vegetable Enchiladas

Vegetable Enchiladas


  • 2 tablespoons olive oil
  • 3 teaspoons ground cumin, divided
  • 1/4 cup all purpose gold medal flour
  • 1/4 cup tomato paste
  • one (14.5-ounce) can vegetable broth
  • 3/4 cup water
  • kosher salt and freshly ground black pepper
  • 3 cups grated monterey jack cheese (or jack-cheddar blend), divided
  • one (15-ounce) can black beans, rinsed and drained
  • one (10-ounce) box frozen, chopped spinach- thawed and squeezed dry
  • 1 cup corn kernels (canned, frozen or fresh)
  • 4 green onions, thinly sliced (white and green parts separated)
  • 16 6-inch corn tortillas