Vegetable Enchiladas- Gluten Free

Posted on January 30, 2009. Filed under: Vegetarian |

I have a dear friend who has to be gluten free. And since I love making people happy through feeding them, I try to make dishes that she can eat.

Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1 8 oz can fat free cream of mushroom soup
1/4 cup tomato paste
1/2 c. reduced-sodium vegetable broth
Coarse salt and ground pepper
1 c. grated jack cheese
2 c. grated cheddar cheese
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
1/2 c. diced zuccini
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Directions
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, mushroom soup, and tomato paste; cook, whisking, 1 minute. Whisk in broth; 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, zuccini, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
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.
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.

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