Vegetarian Stuffed Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 ears fresh corn, shucked and kernels scraped from cob
• 1 teaspoon ground oregano
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon freshly cracked black pepper
• 2 ½ cups chopped baby spinach
• 3 tablespoons chopped flat-leaf parsley
• 1 (14 ounce) can pinto beans, rinsed and drained
• 1 (8 ounce) package shredded Mexican-style cheese blend, divided
• 1 (10 ounce) can enchilada sauce, divided
• 8 (10 inch) flour tortillas

Step 1

Gently heat some oil in a skillet over medium heat. Toss in the chopped onion and garlic, and cook them until the onion is soft and translucent—this usually takes about 5 minutes. Next, add the corn, oregano, cumin, salt, and pepper. Let everything cook together for about 10 minutes, stirring now and then. Then stir in the spinach and parsley, cover the pan, and cook for another couple of minutes until the spinach wilts.

Step 2

While that’s going, preheat your oven to 350°F (175°C). In a separate bowl, mash the drained pinto beans until they’re almost like a paste. Grab half of the shredded cheese and set it aside in a bowl to make assembling the enchiladas easier. Pour half of the enchilada sauce into a 9x13-inch baking dish, spreading it out evenly.

Step 3

Now it’s time to put the enchiladas together. Take a flour tortilla and spread a line of the mashed beans along one side. Add a couple of spoonfuls of the corn mixture on top of the beans, then sprinkle some cheese over that. Roll the tortilla up snugly and place it seam-side down in the baking dish. Keep going until all your tortillas are filled and lined up.

Step 4

Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the rest of the cheese on top. If you have any leftover corn mixture, scatter that over the top as well. Pop the dish in the oven and bake for about 20 minutes, until the sauce is bubbly and the cheese is melted and gooey.