They get filled with colorful vegetables—corn and spinach—and black beans and are coated in a rich, velvety chili sauce. Don’t worry, while the sauce is certainly fragrant with spices, it’s not super spicy. This one yields 10 cheesy enchiladas so you can count on having leftovers for tomorrow. Cook, relax and enjoy!

What you’ll need:

• 1½ teaspoons ground cumin
• 2 Tbsp tomato paste
• ½ tsp chili powder
• 8 oz vegetable broth
• 10 white corn tortillas
• 4 oz Pepper Jack cheese
• 2 scallions
• 1 can organic black beans
• 2 oz baby spinach
• 0.25 oz fresh cilantro
• ½ cup frozen corn kernels
• safflower oil
• all-purpose flour
• coarse salt
• freshly ground black pepper

Equipment:

• medium saucepan
• rimmed baking sheet
• box grater
• strainer
• baking dish

Recipe steps:

1. Make sauce
   Heat 1 tablespoon oil in a medium saucepan over medium. Add 1 teaspoon cumin, chili powder, tomato paste and 1 tablespoon flour; cook, whisking, 1 minute. Slowly whisk in broth and ¼ cup water; bring to a simmer. Cook until slightly thickened, 10 minutes. Season with salt and pepper.

2. Heat tortillas
   Meanwhile, preheat oven to broil with rack 6 inches from heat source. Place ½ the tortillas on a rimmed baking sheet and broil until barely toasted, 1-2 minutes a side. Wrap cooked tortillas in foil and repeat with remaining tortillas.

3. Prep ingredients
   Switch oven to 425°F. Grate cheese. Remove root end from scallions then thinly slice and separate into whites and greens. Rinse and drain beans. Finely chop spinach along with cilantro leaves and tender stems.

4. Assemble filling
   In a large bowl, combine beans, corn, scallion whites, spinach and cilantro, ⅔ of the cheese, and remaining cumin; season with salt and pepper.

5. Make enchiladas
   Lightly oil the inside of a baking dish or ovenproof skillet. Pour in a small amount of sauce to coat the bottom. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in baking dish, tucking in snuggly (you may have a little extra filling).

6. Bake
   Top enchiladas with sauce and remaining cheese. Bake until bubbling, about 15-20 minutes. Scatter scallion greens on top and serve. Enjoy!