Veggie Enchiladas?

Prep Time 30 minutes
Total Time 55 minutes
Yield Serves 8

Ingredients

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 (12 ounces)
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)

Directions

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.

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.

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.

http://www.marthastewart.com/351778/vegetable-enchiladas

VEGETABLE ENCHILADAS
1/2 lb. mushrooms, sliced
1 zucchini, cut in 1 1/2 x 1/4" strips
1 sweet red pepper, cut in 1 1/2 x 1/4" strips
1 3/4 c. part skim milk ricotta
2 tsp. ground cumin
1 tsp. chili powder
8 flour tortillas
1/2 c. shredded reduced-fat Monterey Jack cheese
3/4 c. mild salsa

Preheat oven to 375 degrees. Coat a 12 1/4 x 8 3/4 inch baking dish with nonstick vegetable oil cooking spray. Coat medium-size nonstick skillet with nonstick cooking spray. Heat over medium heat. Add mushrooms, zucchini and peppers; saute 5 minutes until slightly tender, adding 1-2 tablespoons water to prevent sticking, if necessary.

Combine ricotta, cumin and chili powder in small bowl. Lay tortillas flat. Spoon scant 1/4 cup ricotta mixture down center of each. Top with vegetables. Fold over to enclose.

Place seam side down, in baking dish. Sprinkle with cheese. Spoon salsa over. Bake in preheated 375 degree oven for 20 minutes until heated through. Garnish with yogurt and lettuce pieces. 4 servings.

http://www.cooks.com/rec/view/0,1650,144160-242196,00.html

This is a recipe I made these other night. You can change the filling to whatever you'd like - sauteed squash, zucchini, mushrooms, peppers, onions... whatever floats you boat.

http://www.livestrong.com/recipes/white-light-enchiladas/

Skinnytaste's Zucchini Enchiladas are amazing, had them for dinner tonight. Felt like I was cheating on my diet!

http://www.skinnytaste.com/2011/03/cheesy-zucchini-enchiladas.html