Thursday, March 22, 2018

Vegetarian Enchiladas

Serves 50-60.

Sauce Ingredients

3/4 cup olive oil
2 tablespoons cumin
1 1/2 cups flour
1 1/2 cups tomato paste 
3 quarts vegetable broth 
4 1/2 cups water
Salt and pepper to taste

Filling Ingredients

72 ounces grated cheese
6 15-ounce cans black beans, rinsed and drained
2 large bags Costco spinach (about 15 cups), steamed, drained thoroughly, and chopped
5 cups frozen corn
4 bunches chopped spring onions (divided) 
2 tablespoons cumin
Salt and pepper to taste
96 4-inch corn tortillas or 64 8-inch flour tortillas

1. Heat oil, and then add cumin, flour, and tomato paste. Cook 1 minute, whisking.

2. Whisk in broth and water, bring to a boil, and simmer until slightly thickened (5-8 minutes). Salt and pepper to taste and set aside.

3. For filling, combine 2/3 of the cheese (saving 1/3 for top­ ping) and all the beans, spinach, corn, the white portion of the spring onions (reserve green portion for garnish), cumin, and salt and pepper.

4. Preheat oven to 400 degrees F (204 degrees C) and lightly oil six 9x13-inch baking pans.

5. Stack one-third of the tortillas in a damp paper towel and warm in the microwave for 1 minute. Then repeat for the other two-thirds.

6. One by one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down.

7. Cover enchiladas with the sauce and top with remaining cheese.

8. Bake 20-25 minutes, until sauce is bubbly. Remove and let cool 5 minutes.

9. Top with remaining spring onions and serve.

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