Description
These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.
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
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 2 ½ 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
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 9×13-inch baking dish.
- 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.
- Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
- Bake in the preheated oven until sauce is bubbly and cheese is melted
- about 20 minutes.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8