Vegetarian Enchiladas

Recipesfull introduces to you: Enchilada Recipes. (Vegetarian Enchiladas). These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.

Brief

Prep 25 mins

Cook: 40 mins

Total: 1hr5 mins

Servings: 8

Yield: 8 enchiladas

Vegetarian Enchiladas

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

Cheese and Beef Enchiladas

Main Dish

Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Nutritional Information

Vegetarian Enchiladas

Servings Per Recipe:8

Calories: 452.1

% Daily Value *

Protein: 17.3g 35%

Carbohydrates: 57.7g 19%

Dietary Fiber: 6.6g 27%

Sugars: 3.8g

Fat: 17.6g 27%

Saturated Fat: 8.4g 42%

Cholesterol: 27.3mg 9%

Vitamin A Iu: 1242.6IU 25%

Niacin Equivalents: 5.8mg 45%

Vitamin B6: 0.2mg 12%

Vitamin C: 11.9mg 20%

Folate: 149.2mcg 37%

Calcium: 142.5mg 14%

Iron: 4.3mg 24%

Magnesium: 62.6mg 22%

Potassium: 539.1mg 15%

Sodium: 1026.8mg 41%

Thiamin: 0.5mg 53%

Calories From Fat: 158.6

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.