Vegetarian Enchiladas
By
Jennifer H
@Kinepeli
1
Adapted from Sunset Magazine.
Ingredients
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1/2yellow onion, diced
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8 ozcanned corn
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3large handfuls of fresh, washed spinach
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1 tspgarlic salt
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1 tspground cumin
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1 tspdried mexican oregano
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1 tspchili powder
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1 cenchilada sauce (i like rosarita)
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1 can(s)black beans, canned
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4corn tortillas
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2 cgrated cheddar cheese
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·sour cream
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·fresh avacado
How to Make Vegetarian Enchiladas
- Heat 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.