Sunday, March 28, 2010


martha stewart is clearly a HBIC (head bitch in charge) but I'm really thankful for her because of her veggie enchiladas. i've been making these for a while now cause they are easy and make you feel accomplished when you're done preparing it. they always look and taste authentic! here is the recipe in case any of you want to try it out. i changed a couple things to make it more ~mE~ though. PS: this recipe serves 8, so just reduce the measurements however you want to accommodate how many people you're cooking for.

  • 2 tablespoons olive oil, plus more for baking dishes
  • 2 teaspoons ground cumin (also add any herbs& spices you'd like! i use garlic, salt, pepper, a bit of red pepper flake & cumin)
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup tomato paste
  • 1 can (14 1/2 ounces) reduced-sodium vegetable broth (or simply use water and just add a little bit more spices..)
  • Coarse salt and ground pepper
  • 3 cups grated pepper Jack cheese (12 ounces) (if you're just cooking for one, just use one cup..i use skim milk mozzarella.)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry (i use fresh baby spinach and sometimes cilantro!)
  • 2 shredded chicken breasts (this is not veggie, i get it. bake these in the oven at 400 degrees for 20 mins, seasoned, and then shred with a fork)
  • 6 scallions, thinly sliced, white and green parts separated (I usually just use one yellow onion, chopped.)
  • 16 corn tortillas (6-inch) (i like to use sundried tomato or spinach flavored tortillas instead of white flour..also, don't use 16 if you're just cooking for yourself OBVZZZZZ)


  1. 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.
  2. 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. also add the shredded chicken if you'd like to use that.
  3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; 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 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
  4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
  5. Now enjoy! It's simple and delicious. Cook it for your loved ones and impress them, or simply put on some Bravo tv or a horrible E! reality show & cook it for yourself like a single cat lady (that may not even own a cat) like me!