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vegetarian enchiladas final image

Vegetarian Enchiladas

foxyrecipes
Black beans, sweet corn, and fresh spinach roll into soft tortillas and bake under a rich red sauce and melted cheese for a hearty, meatless dinner the whole table will enjoy.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 5 servings (8-10 enchiladas)
Calories 420 kcal

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Spoon or ladle

Ingredients
  

For the Filling:

  • 2 cans 15 ounces each black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 cups fresh spinach chopped
  • 1 cup shredded Mexican cheese blend
  • ½ cup onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste

For Assembly:

  • 8-10 flour or corn tortillas
  • 2½ cups red enchilada sauce
  • 1 cup shredded Mexican cheese blend for topping
  • Fresh cilantro chopped, for garnish

Instructions
 

  • Cook the Filling and Warm the Tortillas
    Saute the diced onion and minced garlic in a skillet until softened and fragrant. In a large mixing bowl, combine the sauteed onion and garlic with the black beans, corn, chopped spinach, and a portion of the shredded cheese, then season with cumin, chili powder, salt, and pepper.
    Warm the tortillas on a hot skillet or in the microwave until soft and pliable, making them much easier to roll without tearing.
    vegetarian enchiladas stage 1
  • Fill, Roll, and Assemble the Dish
    Spoon a portion of the filling down the center of each warmed tortilla, then roll it up tightly and place it seam side down in a baking dish. Repeat with the remaining tortillas until the dish is full.
    Pour the red enchilada sauce evenly over the rolled tortillas, making sure every one is well covered, then sprinkle the remaining shredded cheese over the top.
    vegetarian enchiladas stage 2
  • Bake and Garnish
    Bake until the cheese is fully melted and the sauce is bubbling around the edges, which usually takes about twenty minutes in a hot oven.
    Once out of the oven, let the dish rest for a few minutes, then finish with a generous scatter of fresh chopped cilantro right before serving.
    vegetarian enchiladas stage 3

Notes

  • Saute the onion and garlic in a little butter instead of oil for extra flavor.
  • Warm the tortillas right before rolling so they stay pliable and do not crack.
  • Shred your own cheese if possible, since it melts more smoothly than pre-shredded bags.
  • A squeeze of fresh lime over the top right before serving brightens every bite.
  • If the dish seems dry after refrigerating, add a splash of extra enchilada sauce while reheating.
  • Cover the dish loosely with foil for the first half of baking if the cheese starts to brown too quickly.
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