Go Back Email Link
Vegetable Enchiladas

Vegetable Enchiladas with Black Beans, Corn & Spinach

This vegetable enchilada is a true flavor powerhouses. They are filled with tasty black beans vegetables corn and spinach that add a pop of color. The dish is coated in a rich, velvety chili sauce. This sauce is certainly fragrant with spices, but don't worry it’s not super spicy.
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 2
Calories 900 kcal

Ingredients
  

  • 1 pkt taco seasoning
  • 2 Tbsp tomato paste
  • 1 pkt vegetable broth
  • 6 oz sharp cheddar
  • 1 oz scallions
  • 1 can black beans
  • 3 oz baby spinach
  • 2 oz pickled jalapeños
  • oz corn kernels
  • 8 6-in corn tortillas
  • kosher salt & ground pepper
  • neutral oil such as vegetable
  • all-purpose flour

Instructions
 

  • Make sauce: Preheat oven to 425°Heat 1 tablespoon oil in a medium saucepan over medium. Add taco seasoning, 2 tablespoons of tomato paste (save rest for own usand 1 tablespoon flour; cook, whisking for 1 minute. Slowly whisk in 1¼ cups water and broth concentrate; bring to a simmer. Cook until slightly thickened, about 10 minutes. Season with ½ teaspoon salt.
  • Prep ingredients: Grate cheese on large holes of a box grater. Trim ends from scallions then thinly slice, keeping dark greens separate. Rinse and drain black beans. Finely chop spinach. Finely chop 1 tablespoon pickled jalapeños.
  • Assemble the filling: In a large bowl, combine beans, corn, scallion whites, spinach, chopped jalapeños, and ⅔ of the cheese. Season with ¾ teaspoon salt and a few grinds pepper, and stir to combine.
  • Heat tortillas: Brush tortillas on both sides with oil, place on a rimmed baking sheet (overlapping is fine). Bake tortillas on the center oven rack until just warmed and softened, about 2 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out, keep covered until ready to use.
  • Assemble enchiladas: Lightly oil the inside of a medium baking dish or ovenproof skillet. Pour ¼ cup sauce in baking dish and spread to coat the bottom. Arrange tortillas on a work surface. Divide filling evenly among tortillas (about ⅓ cup each); roll up tightly and arrange, seam side-down, in the baking dish. Top with remaining sauce.
  • Bake enchiladas & serve: Sprinkle enchiladas with remaining cheese and bake on center oven rack until browned and bubbling, 18–22 minutes. Sprinkle scallion greens on top and serve with remaining jalapeños on the side.

Notes

Milk, Sulphur dioxide and sulphites and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword american, enchilada, mexican