Veggie Enchiladas

Get ready for big flavor with these Veggie Enchiladas! This tasty recipe is made with sautéed onion, bell pepper, spinach, seasoned black beans, corn, and cheese rolled up in tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. A delicious dinner that's sure to become a family favorite!

Course Main Course

Cuisine Mexican, Tex-Mex

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings (2 enchiladas each)

Calories 334

Author Kim

Ingredients

2 teaspoons avocado oil (or other oil)
1 cup chopped red onion about 1 small red onion
1 cup chopped red bell pepper about 1 medium red bell pepper
5-6 ounces baby spinach
1 cup fresh or frozen corn drained
1 15 oz can black beans drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt more to taste, as desired
1/3 cup cilantro chopped (optional)
2 cups shredded Mexican blend cheese or Monterey Jack cheese divided
8-10 flour or corn tortillas 8-10-inch in size (I used ones that were a blend of corn & wheat)
2 cups homemade red enchilada sauce or 1 (15.5 ounce) can store-bought
Garnish options: cilantro, diced onion, avocado, lime, salsa & sour cream

Instructions

Preheat the oven to 350 degrees F. Coat a 9x13" pan with cooking spray.
Heat the oil in a large skillet over medium heat. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the bell pepper and cook for about 3 minutes longer. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has 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), cumin, chili powder, cilantro and 1 cup of shredded cheese and mix together.
Pour about 1/4 to 1/2 enchilada sauce into the baking dish and spread around to lightly cover the base of the dish. Tilt pan from side to side until the bottom is evenly covered.
Depending on the type of tortillas you're using, it may be necessary to warm them until soft and pliable. Place a large spoonful of the black bean filling down the center of the tortilla, roll it up and place in the baking dish seam side down. Repeat with all tortillas.
Pour the rest of the enchilada sauce over the tortillas. Sprinkle the remaining 1 cup of shredded cheese over the enchiladas.
Bake for 20 minutes or until cheese has melted and sauce is bubbling. Let rest and slightly cool for at least 5 minutes.
Garnish with your favorite toppings; cilantro, diced onion, avocado and serve with lime wedges. Enjoy!

Notes

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.

Nutrition