Plant-Based Enchiladas

Ingredients 0/14

Step 1

Heat some oil in a skillet over medium heat. Toss in the chopped onion and garlic, cooking them until the onion softens and gets translucent—this usually takes about 5 minutes. Next, add the corn, oregano, cumin, salt, and pepper, and let everything sauté together for around 10 minutes, stirring now and then. Once the corn is warmed through, stir in the spinach and parsley, cover the pan, and let it cook for another couple of minutes until the greens wilt.

Step 2

While that’s cooking, preheat your oven to 350°F (175°C). Drain the pinto beans and mash them up in a bowl using a fork or potato masher until they’re mostly smooth. Grab half of the shredded cheese and set it aside in a bowl to make assembling the enchiladas easier. Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish.

Step 3

Now for assembly: take a flour tortilla and spread some of the mashed beans in a line down one side. Spoon a few tablespoons of the corn mixture over the beans, then sprinkle on some cheese. Roll the tortilla up tightly from that side and place it seam-side down in the baking dish. Keep doing this with the rest of your tortillas and fillings until the dish is full.

Step 4

Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle on the rest of the cheese and any leftover corn mixture. Pop the dish in the oven and bake until the sauce is bubbling and the cheese has melted—about 20 minutes. Let them cool for a few minutes before digging in!