These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.

  • Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.

  • Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.

  • Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

Cook's Note:

These enchiladas can be assembled ahead and baked later. Cover the baking dish full of prepared enchiladas and store in the refrigerator until ready to make. Then, bake in a 350 degrees F (175 degrees C) oven for 35 minutes.

Nutrition Facts

452.1 calories; 17.3 g protein; 57.7 g carbohydrates; 27.3 mg cholesterol; 1026.8 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/11/2020
This was my first time making enchiladas and this recipe was really easy. My enchiladas came out really good and also looked very appetizing. I used black beans instead of pinto beans and I do not like garlic that much so I used garlic powder. Topped them off with guacamole and sour cream and it was perfect! Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/11/2020
This was my first time making enchiladas and this recipe was really easy. My enchiladas came out really good and also looked very appetizing. I used black beans instead of pinto beans and I do not like garlic that much so I used garlic powder. Topped them off with guacamole and sour cream and it was perfect! Read More
Rating: 5 stars
09/10/2019
I can get used to this if all meatless meals are this good. Added some cilantro last couple of minutes of cooking was great. Read More
Rating: 4 stars
05/11/2020
This was my first time making enchiladas and this recipe was really easy. My enchiladas came out really good and also looked very appetizing. I used black beans instead of pinto beans and I do not like garlic that much so I used garlic powder. Topped them off with guacamole and sour cream and it was perfect! Read More
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Rating: 5 stars
08/26/2019
This was delicious. The fresh corn really made a difference. The only change I made was to add some freshly roasted Hatch chilies, since they are in season. We used toppings of sour cream, avocados, cilantro, and salsa. Read More
Rating: 5 stars
03/19/2020
Absolutely the best enchiladas I have ever made, super easy! I did not have fresh corn so I used a couple cups of frozen, worked great. Read More
Rating: 5 stars
01/28/2020
OMG the best ever family ate the intire pan. Thank you!!!! Read More
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