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Vegetarian Enchiladas
Vegetarian Enchiladas
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Satisfying vegetarian enchiladas filled with pinto beans, spinach, cheese, and sweet corn.
Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 ears fresh corn, shucked and kernels scraped from cob
  • 1 teaspoon ground oregano
  • 1 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly cracked black pepper
  • 2.5 cups chopped baby spinach
  • 3 tablespoons chopped flat-leaf parsley
  • 1 (14 ounce) can pinto beans, rinsed and drained
  • 1 (8 ounce) package shredded Mexican-style cheese blend, divided
  • 1 (10 ounce) can enchilada sauce, divided
  • 8 (10 inch) flour tortillas
Instructions:
  • In a skillet over medium heat, sauté onion and garlic in oil until onion is translucent, about 5 minutes. Stir in corn, oregano, cumin, salt, and pepper. Cook for 10 minutes, then add spinach and parsley. Cover and cook for another 2 minutes.
  • Preheat the oven to 350°F (175°C) for that perfect bake!
  • Transfer the drained pinto beans to a bowl and mash them until they are nearly smooth. Set aside half of the shredded cheese for assembling the enchiladas. Spread half of the enchilada sauce evenly in a 9x13-inch baking dish.
  • To assemble enchiladas, spread a vertical line of mashed beans along the right side of a flour tortilla. Add 2 to 3 tablespoons of corn mixture on top of the beans, sprinkle some shredded cheese over the corn, then roll the tortilla from right to left and place seam-side down in the baking dish. Repeat with the remaining tortillas and fillings.
  • Evenly drizzle the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese and any leftover corn mixture on top.
  • Bake in the hot oven until the sauce is bubbling and the cheese is gooey, typically around 20 minutes.

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