Fabulous Organic Vegetarian Enchilada Recipe!

I've been searching for a new enchilada recipe. My old recipe was very yummy, but it had two problems:
1. It used flour tortillas which I have to make by hand due to my daughter's allergies
2. It had chicken it. Unless I want to send her into an allergic attack, we can't eat chicken!

While surfing Martha Stewart's web site, I discovered a highly rated, almost vegetarian recipe for enchiladas. This sounded soooo good to my Texan ears!!!! I made a very slight adaptation to the recipe to make it completely vegetarian, and they turned out fabulous!!!!!

Of course, my daughter decided she didn't like them before even trying them. My husband and I loved them, though! My daughter is willing to eat all the parts so I save a small plate of beans, corn, and cheese for her before mixing it all together.

(See Martha's site for a pretty picture of this dish!)

Fabulous Vegetarian Enchiladas (based on Martha Stewart's recipe):
Sauce:
2 Tbs organic olive oil
2 tsps organic ground cumin
1/4 cup organic all-purpose flour (spooned and leveled)
1/4 cup organic tomato paste
2.5 cup water
Salt
Pepper

Heat the olive oil in a 4 quart sauce pan. Toast the cumin and flour until you can smell it. This will clump up, but keep trying to whisk it! Add the tomato paste and continue to try to whisk it. Slowly, add it a few tablespoons of the water and whisk thoroughly. Slowly add a few more tablespoons of water, whisking vigorously, until all the water is added and the lumps are gone. Do NOT dump all the water in at once or you will have lumps of flour! Let the sauce simmer for 5-10 minutes. Add lots of salt and pepper to get the taste how you like it. Truly, I add more than I expect to need to every time because the salt is needed to pull out the flavor of the tomatoes. Just keep adding salt and pepper until the sauce tastes great! Note: you could also add cayenne or other spices to pump up the sauce.

Filling:
2 cups of grated organic pepper jack cheese (I like Whole Food's 365)
1 15 ounce can organic black beans, rinsed and drained
10 ounces frozen chopped organic spinach, thawed and squeezed (double check it does not contain soy!)
10 ounces frozen organic corn kernels, thawed
6 organic scallions, white and green parts separated, reserve 1/4 cup
16 organic corn tortillas (6-inch), room temperature or warmed by wrapping in a wet paper towel in heating in the microwave

In a large bowl, mix together the cheese, black beans, spinach, corn, and scallions. Grease with butter two 8x8 glass pans. Scoop 1/3 cup of the mixture into the pliable tortilla. Roll the tortilla up and place in pan. It's probably going to try to unroll immediately; you can set a canned good next to the rolled tortilla to keep it in place as you prepare more. Once the pan is full with 8 tortillas, they will not unroll.

Top:
1 cup grated pepper jack cheese
1/4 cup scallions

Divide the sauce between the two pans of enchiladas (don't save any sauce, it's not good as a leftover). Sprinkle 1/2 of cheese on each pan. Sprinkle on the scallions.

Bake at 400 degrees, uncovered for about 15-20 minutes or until hot and bubbly! Let set for 5 minutes before serving with your favorite salsa and chips!