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Dairy
Easy
1 Hour
Diets 
This dish has the perfect balance of flavors and textures. The flavor of the corn tortillas really shines in this dish, so make sure to buy a brand that uses good quality ingredients. Yields: 8 enchiladas
1 tablespoon oil
2 tablespoons Glicks Flour
8 ounces Tuscanini Tomato Sauce
2 cups Manischewitz Vegetable Broth
1 tablespoon taco seasoning
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1/2 cup fresh spinach leaves
3/4 cup diced peppers, assorted colors
3/4 cup Mexican blend cheese
salt, to taste
pepper, to taste
8 8-inch corn tortillas
Heat oven to 400 degrees Fahrenheit.
Heat oil over a medium-low flame. Whisk in the flour and stir. Slowly pour in the tomato sauce and vegetable broth. Season the sauce with the taco seasoning. Cook for eight to 10 minutes over medium heat until thickened.
While the sauce is cooking, combine the filling ingredients in a bowl. Season with salt and pepper to taste.
Brush tortillas on both sides with oil, place on a rimmed baking sheet (overlapping is fine). Bake tortillas on the center oven rack until just warmed and softened, about two minutes (watch closely).
Spread half a cup of the enchilada sauce on the bottom of a 9×13-inch pan.
Remove the tortillas from the oven and place around one-third cup of filling in the center of each tortilla. Roll gently and place seam-side down into prepared pan. Repeat until all of the tortillas are filled. If there is any filling leftover, sprinkle it over the top.
Pour the remaining enchilada sauce over the tops of the tortillas. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted and sauce is bubbling. Remove from the oven and let rest for five to 10 minutes before serving.
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