Name: Authentic Vegetarian Enchiladas
Prep time: 25 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 ears fresh corn, shucked and kernels scraped from cob; 1 teaspoon ground oregano; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.5 teaspoon freshly cracked black pepper; 2.5 cups chopped baby spinach; 3 tablespoons chopped flat leaf parsley; 1 ((14 ounce)) can pinto beans, rinsed and drained; 1 ((8 ounce)) package shredded Mexican style cheese blend, divided; 1 ((10 ounce)) can enchilada sauce, divided; 8 (10 inch) flour tortillas

Ready in: 1h 5 mins

Serves: 8 servings

Ingredients: 14

Indulge in the delicious flavors of these authentic vegetarian enchiladas featuring a savory blend of pinto beans, spinach, cheese, and fresh corn.

Ingredients

1	tablespoon olive oil
1	medium onion, chopped
2	cloves garlic, minced
4	ears fresh corn, shucked and kernels scraped from cob
1	teaspoon ground oregano
1	teaspoon ground cumin
¹⁄₂	teaspoon salt
¹⁄₂	teaspoon freshly cracked black pepper
2 ¹⁄₂	cups chopped baby spinach
3	tablespoons chopped flat-leaf parsley
1	((14 ounce)) can pinto beans, rinsed and drained
1	((8 ounce)) package shredded Mexican-style cheese blend, divided
1	((10 ounce)) can enchilada sauce, divided
8	(10 inch) flour tortillas

Instructions

1.	In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is soft and transparent, approximately 5 minutes. Stir in fresh corn kernels, ground oregano, ground cumin, salt, and freshly cracked black pepper. Cook while stirring occasionally for 10 minutes. Add chopped baby spinach and flat-leaf parsley, cover, and let it cook for an additional 2 minutes.
2.	Preheat the oven to 350 degrees F (175 degrees C).
3.	Place the drained pinto beans in a bowl and mash them with a potato masher or fork until they reach a paste-like consistency. Reserve half of the shredded cheese for assembling the enchiladas. Pour half of the enchilada sauce into a 9x13-inch baking dish.
4.	To assemble the enchiladas: Spread a vertical line of mashed beans along the right side of a flour tortilla. Top with 2 to 3 tablespoons of the corn mixture and a sprinkle of shredded cheese. Roll the tortilla from the right edge towards the left and place it seam-side down in the baking dish. Repeat with the remaining tortillas and fillings.
5.	Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese and any leftover corn mixture on top.
6.	Bake in the preheated oven until the sauce is bubbling and the cheese is melted, about 20 minutes.