By Ron | September 24, 2025

Vegetarian Enchiladas

Cuisine	Diets	Course	Servings
Mexican	Vegetarian PHD	Main	8

Ingredients/Zutaten

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

fresh corn kernels, scraped from 4 ears

1 tsp each of ground oregano and ground cumin

1/2 tsp each of salt and ground black pepper

2-1/2 cups chopped baby spinach

3 tbsp chopped flat-leaf parsley

1 (14 oz) can pinto beans, rinsed and drained

1 {8 oz can) pickled peppers

1 (8 oz) package shredded Mexican-style cheese blend, divided

1 (10 oz) can enchilada sauce, divided

8 (10 in) flour tortillas

Instructions/Zubereitung

1. Heat oil in skillet over medium heat.
2. Fry onion and garlic until the onion has softened and turned translucent. (About 5 minutes.)
3. Add corn, oregano, cumin, salt, and pepper.
4. Sauté, stirring occasionally. (About 10 minutes.)
5. Add spinach and parsley, cover and cook. (About 2 minutes.)
6. Preheat oven to 350° F (175° C).
7. Place drained pinto beans into a bowl and mash until almost paste-like.
8. Place 1/2 of shredded cheese in a bowl for easy enchilada assembly.

1. Pour 1/2 the enchilada sauce into a 9x13-inch baking dish.
2. Slightly warm/steam the tortillas to prevent cracking when they are rolled.
3. With each tortilla, smear mashed beans vertically along one side, and add some corn-spinach mixture, shredded cheese, pickled peppers, sliced olives, etc.
4. Roll tortilla and place seam-side down in the baking dish.
5. Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
6. Bake until sauce bubbly and cheese is melted, (About 20 minutes.)
7. Remove from oven and allow to sit covered for about 5 minutes.

1. Remove cover and garnish with shredded cheese, parsley, sliced olives, etc.
2. Serve with hot sauce, sour cream and extra cheese.