|Serves||4 to 6|
|Total Time||1¾ hours|
|Yield||12 to 14 enchiladas|
Use this recipe as a road map, making changes based on what you have on hand. Instead of corn, beans, and spinach, it might be sautéed mushrooms or sweet potatoes or zucchini or butternut squash. If you have a few dried chiles to use up, toast them, hydrate them, and make a chile purée to sub for the chili powder.
The same flexible vibe goes for the cheese (use any combination of good melting cheeses you like) and accents. Want to throw in some toasted almonds? Go for it. Have a few strips of roasted peppers lingering in the fridge? Use them, too. I draw the line, however, at the tortillas — make sure to use corn instead of flour (though they can be white or yellow).
Garnishes complete the dish, bringing fresh flavors and contrasting textures to the plate.
|2||medium onions, finely chopped|
|6||garlic cloves, minced|
|1½||cups frozen corn|
|1||can (15½ ounces) pinto, pink, or black beans, rinsed|
|2||cups, packed, fresh baby spinach leaves|
|¼||cup chili powder|
|2||tsp. ground cumin|
|1½||tsp. ground coriander|
|3||cups plain tomato sauce (one 28-ounce can)|
|1||cup low-sodium chicken or vegetable broth, or water|
|~||Freshly ground pepper|
|½||cup chopped cilantro|
|2||cups (8 ounces) grated cheese (sharp or smoked Cheddar, Monterey or Pepper Jack, Colby, Havarti, Queso Oaxaca, etc.)|
|12 to 14||(6-inch) corn tortillas|
|~||Cooking spray, preferably olive-oil flavored|
|~||Sliced radishes or jicama|
|~||Avocado slices or chunks|
|~||Sliced pickled or fresh jalapeños|
|~||Thinly shredded Romaine lettuce|
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This content is from the Adam Ried collection.
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