What if I told you there was a recipe that was make-ahead, vegetarian, and your kids would love it! Well friends, this unicorn of a recipe does exist. You can make it before the kids get home from school and then pop it in the oven when they are ready to eat. I am all about Taco Tuesday (with a side of guac), but once you try these enchiladas you may have to cheat on those tacos for a while. Most of these ingredients are pantry staples for me: beans, spinach (frozen or fresh) tortillas, and cheese. You can easily substitute or add a protein if your heart so desires. If you are trying to hide more veggies, a bell pepper, onions or tomatoes are great additions for the filling. With so many variations you could basically make enchiladas all week. And let me tell you, once you try these… you just might.
- 6 oz baby spinach
- 1 15 oz can black beans
- 1/3 cup cilantro, chopped
- 1 cup frozen corn
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin powder
- 1 tbsp chili powder
- 1 tbsp olive oil
- 8 flour tortillas
- 2 cups shredded cheese (Mexican Blend)
- 1 15.5oz jar of red enchilada sauce
Preheat the oven to 350.
To Make The Enchilada Filling:
- In a medium skillet, place on medium heat and add olive oil. Add the spinach, stir and cook until wilted. Once mostly wilted, add the frozen corn and cook a couple more minutes until thawed.
- Remove the pan from heat and add the black beans, garlic powder, onion powder, cumin, chili powder, cilantro and 1 1/2 cups of shredded cheese and mix together.
Assemble the Enchiladas:
- Pour a little of the enchilada sauce into the base of a baking dish and spread around to lightly cover the base of the dish.
- Fill each enchilada, place a large spoonful of the filling into a tortilla, roll it up and place in the baking dish seam side down. Repeat with all the tortillas.
- Pour the rest of the enchilada sauce over the tortillas. Sprinkle the remaining 1/2 cup of shredded cheese over the enchiladas.
Bake in the oven for 20 minutes. Serve hot and enjoy.