Bringing you the best vegetarian enchiladas recipe! These tasty enchiladas are made with deliciously seasoned black beans, corn, spinach and cheese rolled up in tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. These easy veggie enchiladas are sure to become a family favorite!
Heat the oil in a large skillet over medium-high heat. Add the spinach, stir and cook until wilted. Once mostly wilted, add the corn (if frozen) and cook until warm.
Remove the pan from heat and add the black beans, corn (if not frozen), garlic powder, onion powder, cumin, chili powder, cilantro and 1 1/2 cups of shredded cheese and mix together.
Freezing suggestions: They will keep well in an airtight container for up to 3 months. You can either freeze the whole pan of enchiladas or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350ºF for 45 minutes or until warmed through.
To reduce calories: Use light or low carb tortillas and light cheese. You can also reduce the amount of cheese used.
Photos by Danielle from Our Salty Kitchen.