Vegetarian Enchiladas

Recipe View 5 mins Warm the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened and translucent, approximately 5 minutes.

Recipe View 10 mins Incorporate the corn kernels, oregano, cumin, salt, and pepper. Continue to sauté, stirring occasionally, for about 10 minutes, allowing the flavors to meld.

Recipe View 2 mins Introduce the spinach and parsley, cover the skillet, and cook for an additional 2 minutes, until the spinach wilts slightly.

Recipe View 0 mins Preheat your oven to 350 degrees F (175 degrees C).

Recipe View 0 mins In a separate bowl, mash the drained pinto beans with a potato masher or fork until they reach a somewhat paste-like consistency.

Recipe View 0 mins Divide the shredded cheese in half, placing one half in a bowl for easy access during enchilada assembly. Pour half of the enchilada sauce into a 9x13-inch baking dish, spreading it evenly across the bottom.

Recipe View 0 mins Assemble the enchiladas: Take a flour tortilla and spread a layer of mashed beans vertically along one side. Spoon 2 to 3 tablespoons of the corn mixture over the beans, followed by a generous sprinkle of shredded cheese. Starting from the filled edge, roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and fillings.

Recipe View 0 mins Pour the remaining enchilada sauce evenly over the assembled enchiladas. Sprinkle with the reserved cheese and any remaining corn mixture for added flavor and visual appeal.

Recipe View 20 mins Bake in the preheated oven for approximately 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.