Savor the Best Veggie Enchiladas Recipe

Step 1

In a skillet, heat oil over medium heat until it shimmers. Add diced onion and minced garlic, cooking and stirring until the onion becomes soft and transparent, about 5 minutes. Toss in the fresh corn kernels, a sprinkle of earthy oregano, aromatic cumin, a pinch of salt, and a crack of black pepper. Let the ingredients sizzle together, stirring occasionally for around 10 minutes. Introduce the vibrant spinach leaves and fragrant parsley, cover the skillet, and let it all meld for an extra 2 minutes.

Step 2

Meanwhile, get your oven ready by preheating it to a cozy 350 degrees F (175 degrees C).

Step 3

In a separate bowl, place the drained pinto beans and gently mash them with a potato masher or fork until they reach a creamy consistency. Reserve half of the shredded cheese for later, keeping it handy for the enchilada assembly. Pour half of the tantalizing enchilada sauce into a baking dish measuring 9x13 inches.

Step 4

Now, let's assemble the enchiladas: grab a flour tortilla and spread a layer of the mashed beans along the right side. Top it with a generous spoonful of the corn mixture, followed by a sprinkle of the reserved cheese. Roll up the tortilla from the right towards the left, placing it seam-side down in the prepared baking dish. Continue this process with the remaining tortillas and fillings.

Step 5

Pour the rest of the flavorful enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top, along with any leftover corn mixture for an added burst of flavor.

Step 6

Pop the baking dish into the preheated oven and bake until the sauce is bubbling and the cheese is gooey, typically around 20 minutes. Enjoy the delightful aroma that wafts through your kitchen as your enchiladas turn into a delicious, melty masterpiece.