Vegetable Enchiladas

Name: Vegetable Enchiladas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 liters baby spinach; 237 milliliters About cooked rinsed black beans; 9 all-corn tortillas, quartered; 539 grams About 1 can enchilada sauce; 237 milliliters frozen corn; 6 Tbsps chopped green onions; 237 milliliters shredded Monterey jack cheese; 1 onion, chopped; 237 milliliters refried beans; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Vegetable Enchiladas A mixture of monterey jack cheese, green onions, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the black beans you could follow this main course with the Black Beans and Sweet Potato Dessert as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat oven to 37

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Oven

Heat oil in a large frying pan over medium heat.

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Cooking Oil

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Frying Pan

Add onion and cook until translucent, about 4 minutes.

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Onion

Add spinach and cook, stirring as needed, until almost completely wilted.

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Spinach

Add corn and cook until hot. Set aside.

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Corn

Put 6 ovenproof baking dishes* (each about 12-oz. capacity) on a rimmed baking sheet. Working with one dish at a time, spoon in 2 tbsp. enchilada sauce. Top with 2 tortilla quarters, 2 rounded tbsp. each refried beans and black beans, 1 tbsp. cheese, and 2 more tortilla quarters, pushing tortillas down gently as you layer them over cheese and beans. Spoon in 1/3 cup (packed) vegetable mixture, then 2 more tortilla quarters, 3 tbsp. enchilada sauce, and 2 tbsp. cheese. Repeat layering with remaining dishes.

Ingredients you will need

Enchilada Sauce

Refried Beans

Black Beans

Tortilla

Vegetable

Cheese

Beans

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Baking Sheet

Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes.

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Tortilla

Cheese

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Oven

Sprinkle with green onions.

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Green Onions

*Or use a 9- by 13-in. baking dish, spreading one-third of sauce over bottom; top with one-third of tortillas, the beans, one-third of cheese, one-third of tortillas, the vegetable mixture, remaining tortillas, remaining sauce, and remaining cheese.

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Tortilla

Vegetable

Cheese

Beans

Sauce

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Baking Pan

Equipment

Ingredients

Servings:

3liters

baby spinach 237milliliters

About cooked rinsed black beans 9

all-corn tortillas, quartered 539grams

About 1 can enchilada sauce 237milliliters

frozen corn 6Tbsps

chopped green onions 237milliliters

shredded Monterey jack cheese 1

onion, chopped 237milliliters

refried beans 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.