Name: Vegetarian Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - 1 medium; Garlic, minced - 2 cloves; Fresh corn, shucked and kernels scraped from cob - 4 ears; Ground oregano - 1 teaspoon; Ground cumin - 1 teaspoon; Salt - ½ teaspoon; Freshly cracked black pepper - ½ teaspoon; Chopped baby spinach - 2 ½ cups; Chopped flat-leaf parsley - 3 tablespoons; Pinto beans, rinsed and drained - 1 (14 ounce) can; Shredded Mexican-style cheese blend, divided - 1 (8 ounce) package; Enchilada sauce, divided - 1 (10 ounce) can; Flour tortillas - 8 (10 inch)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Enchiladas

1. Olive oil - 1 tablespoon

2. Onion, chopped - 1 medium

3. Garlic, minced - 2 cloves

4. Fresh corn, shucked and kernels scraped from cob - 4 ears

5. Ground oregano - 1 teaspoon

6. Ground cumin - 1 teaspoon

7. Salt - ½ teaspoon

8. Freshly cracked black pepper - ½ teaspoon

9. Chopped baby spinach - 2 ½ cups

10. Chopped flat-leaf parsley - 3 tablespoons

11. Pinto beans, rinsed and drained - 1 (14 ounce) can

12. Shredded Mexican-style cheese blend, divided - 1 (8 ounce) package

13. Enchilada sauce, divided - 1 (10 ounce) can

14. Flour tortillas - 8 (10 inch)

How to cook deliciously - Vegetarian Enchiladas

1. Stage

Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C).

3. Stage

Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.

4. Stage

Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.

5. Stage

Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.

6. Stage

Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.