Easy Vegetarian Enchiladas Recipe

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

1. Heat oil in a skillet over medium heat, then add onion and garlic. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 5 minutes. Incorporate corn kernels, oregano, cumin, salt, and pepper. Sauté, stirring occasionally, for 10 minutes. Introduce spinach and parsley, cover, and cook for another 2 minutes.
2. Preheat your oven to 350 degrees F (175 degrees C).
3. In a separate bowl, mash the drained pinto beans with a potato masher or fork until they reach a paste-like consistency. Set aside half of the shredded cheese in a bowl for easy enchilada preparation. Pour half of the enchilada sauce into a 9x13-inch baking dish.
4. Assemble the enchiladas: Take one flour tortilla and spread mashed beans vertically along the right side. Add 2 to 3 tablespoons of the corn mixture on top of the beans, followed by shredded cheese. Start rolling the tortilla from the right edge towards the left, placing it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and fillings.
5. Evenly pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the remaining cheese and any leftover corn mixture.
6. Bake in the preheated oven until the sauce is bubbly and the cheese is fully melted, approximately 20 minutes.

Nutrition

• Calories: 452 kcal
• Fat Content: 18 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 1027 mg
• Protein Content: 17 g
• Cholesterol Content: 27 mg
• Carbohydrate Content: 58 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g