ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Enchiladas

Photo: Iain Bagwell; Styling: Dan Becker
Total time 1 hr, 15 mins
Yield Serves 6
Suggested by Sunset Facebook fan, Judy Shellabarger Gosnell.Your typical vegetarian enchiladas are mostly cheese. That's not the case with this version, loaded with fresh spinach, corn, and two types of beans.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 3 qts. baby spinach
  • 1 cup frozen corn
  • About 1 can (19 oz.) enchilada sauce
  • 9 all-corn tortillas, quartered
  • 1 cup refried beans
  • About 1 cup cooked rinsed black beans
  • 1 cup plus 2 tbsp. shredded Monterey jack cheese
  • 6 tablespoons chopped green onions

Nutrition Information

  • calories 343
  • caloriesfromfat 27 %
  • protein 15 g
  • fat 10 g
  • satfat 4.5 g
  • carbohydrate 48 g
  • fiber 11 g
  • sodium 1271 mg
  • cholesterol 19 mg

How to Make It

  1. Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add spinach and cook, stirring as needed, until almost completely wilted. Add corn and cook until hot. Set aside.

  2. Put 6 ovenproof baking dishes* (each about 12-oz. capacity) on a rimmed baking sheet. Working with one dish at a time, spoon in 2 tbsp. enchilada sauce. Top with 2 tortilla quarters, 2 rounded tbsp. each refried beans and black beans, 1 tbsp. cheese, and 2 more tortilla quarters, pushing tortillas down gently as you layer them over cheese and beans. Spoon in 1/3 cup (packed) vegetable mixture, then 2 more tortilla quarters, 3 tbsp. enchilada sauce, and 2 tbsp. cheese. Repeat layering with remaining dishes.

  3. Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.

  4. *Or use a 9- by 13-in. baking dish, spreading one-third of sauce over bottom; top with one-third of tortillas, the beans, one-third of cheese, one-third of tortillas, the vegetable mixture, remaining tortillas, remaining sauce, and remaining cheese.

  5. Note: Nutritional analysis is per 1 1/2-cup serving.