I think I have already told you all that we are now eating less meat in our diet. We haven't given it up altogether (in fact, we had some delicious steaks for dinner on Saturday!), but we often look for good vegetarian dishes.
Here is the latest, that again comes from the Martha Stewart Everyday Food Magazine. I am passing it along to you in case you are looking for something new to incorporate into your dinner menu.
* 2 tablespoons olive oil, plus more for baking dishes
* 2 teaspoons ground 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
* Coarse salt and ground pepper
* 3 cups grated pepper Jack cheese (the recipe calls for 12 oz. I used 16.)
* 1 can (15 ounces) black beans, rinsed and drained
* 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 box (10 ounces) frozen corn kernels, thawed
* 6 scallions, thinly sliced, white and green parts separated
* 16 corn tortillas (6-inch)
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.
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 cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.