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

Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 enchiladas
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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 calories; protein 17.3g; carbohydrates 57.7g; fat 17.6g; cholesterol 27.3mg; sodium 1026.8mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
07/03/2020
I liked it. I had to make some changes since I live in a foreign country. I made enchilada sauce from taco sauce by adding cinnamon and baking chocolate. Corn from a can made for salads instead of on the cob. Black beans instead of pintos. I used some vegan cheese plus cheddar, and it came out good! Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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: 5 stars
05/06/2021
These were delicious! I added about an additional half can of black beans because I wanted to use them up. I also used gluten free tortilla shells! 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: 4 stars
07/02/2020
I liked it. I had to make some changes since I live in a foreign country. I made enchilada sauce from taco sauce by adding cinnamon and baking chocolate. Corn from a can made for salads instead of on the cob. Black beans instead of pintos. I used some vegan cheese plus cheddar, and it came out good! Read More
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
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Rating: 5 stars
01/28/2020
OMG the best ever family ate the intire pan. Thank you!!!! Read More
Rating: 5 stars
12/07/2020
These were fantastic. I did make some changes based on what I had on hand. I used vegetarian refried beans instead of pinto beans, (so I didn’t have to mash them), I doubled the garlic because we love garlic, and I used green enchilada sauce. Also, since corn isn’t in season, I used two cups frozen corn. My family scarfed them down and this is definitely going into regular circulation in this house. Thank you! Read More