Vegetarian Enchiladas

Jennifer H


This is one of our favorite weeknight dinners because I always have everything on hand and it goes together quickly. You can switch up the dish by changing around the ingredients. I like to use Cuban-style black beans, but you could also use regular black beans, refried beans, Pinquito or kidney beans. This recipe was prepared using cheddar cheese, but I've also used Monterey jack and pepper jack. I like to prepare this in individual dishes, but you could also prepare this in a larger baking dish.

Adapted from Sunset Magazine.

★★★★★ 1 vote
30 Min
35 Min


yellow onion, diced
8 oz
canned corn
large handfuls of fresh, washed spinach
1 tsp
garlic salt
1 tsp
ground cumin
1 tsp
dried mexican oregano
1 tsp
chili powder
1 c
enchilada sauce (i like rosarita)
1 can(s)
black beans, canned
corn tortillas
2 c
grated cheddar cheese
sour cream
fresh avacado


1Heat a skillet to medium hot. Add a little bit of olive oil. Toast the tortillas one at a time, turning over once. Set aside.

In the same pan, drizzle in a little more olive oil if necessary and add the diced onion. Cook for about 3 minutes or until slightly soft. Add the corn and warm for about a minute. Add the spinach and cook until wilted, stirring to mix. When the spinach is wilted, add the garlic salt, cumin, chili powder and oregano. Stir to mix and turn off the heat.
2Put a couple tablespoons of the enchilada sauce in the bottom of the baking dish.
3Spoon in 1/4 of the spinach corn mixture.
4Spoon in 1/4 can of the black beans. Add some more enchilada sauce.
5Cover with a toasted corn tortilla and 1/4 of the shredded cheese.
6Repeat the layers again in the same order. Finish with cheese and a little of the enchilada sauce.
7Heat oven to 375 degrees and bake for 35 minutes or until warmed through and bubbly. Garnish with sour cream and avacado.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy