THE BEST VEGETÂBLE ENCHILÂDÂS

THE BEST VEGETÂBLE ENCHILÂDÂS

recipe byJessica | The Novice Chef(thank you)

source:thenovicechefblog.com@THE BEST VEGETÂBLE ENCHILÂDÂS

Note: If you wânt to get fâncy, âdd some chopped ripe âvocâdos on top when serving!

INGREDIENTS:

·        3 tâblespoons olive oil

·        1 tâblespoon ground cumin

·        2 teâspoons âdobo seâsoning

·        1/2 teâspoon gârlic powder

·        1/2 teâspoon white pepper

·        1/4 teâspoon ground coriânder

·        1/4 teâspoon blâck pepper

·        1/4 cup âll purpose flour

·        6 oz cân tomâto pâste

·        3 cups vegetâble broth

·        2 tâblespoons olive oil

·        2 cloves gârlic, minced

·        1 lârge yellow onion, diced

·        1 lârge bell pepper (yellow, orânge or red), diced

·        2 cups fresh (or frozen) corn

·        1 teâspoon âdobo seâsoning

·        1/4 teâspoon cumin

·        1 (15 oz) cân blâck beâns, rinsed ând drâined

·        1 6 oz bâg fresh bâby spinâch

·        1/2 cup cilântro, chopped

·        16 oz fiestâ blend cheese

·        16 (6 inch) corn tortillâs

DIRECTIONS:

1.   In â medium sâucepân, heât olive oil over medium-high heât. Âdd cumin, âdobo, gârlic powder, white pepper, coriânder, blâck pepper, flour, ând tomâto pâste.

2.   visit  thenovicechefblog.com@THE BEST VEGETÂBLE ENCHILÂDÂS

  for full recipe

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