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Vegetarian Enchiladas


Ingredients

1 tablespoon olive oil

1 tablespoon olive oil

1 medium onion, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 cloves garlic, minced

4 ears fresh corn, shucked and kernels scraped from cob

4 ears fresh corn, shucked and kernels scraped from cob

1 teaspoon ground oregano

1 teaspoon ground oregano

1 teaspoon ground cumin

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon salt

½ teaspoon freshly cracked black pepper

½ teaspoon freshly cracked black pepper

2 ½ cups chopped baby spinach

2 ½ cups chopped baby spinach

3 tablespoons chopped flat-leaf parsley

3 tablespoons chopped flat-leaf parsley

1 (14 ounce) can pinto beans, rinsed and drained

1 (14 ounce) can pinto beans, rinsed and drained

1 (8 ounce) package shredded Mexican-style cheese blend, divided

1 (8 ounce) package shredded Mexican-style cheese blend, divided

1 (10 ounce) can enchilada sauce, divided

1 (10 ounce) can enchilada sauce, divided

8 (10 inch) flour tortillas

8 (10 inch) flour tortillas

Directions

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.

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).

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.

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.

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.

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.

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

Cook’s Note:

These enchiladas can be assembled ahead and baked later. Cover the baking dish full of prepared enchiladas and store in the refrigerator until ready to make. Then, bake in a 350 degrees F (175 degrees C) oven for 35 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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