Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Vegetarian Bean Enchiladas

4.8
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Vegetarian Bean Enchiladas
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
Heat a moderate amount of oil in a cooking vessel over medium heat; introduce the onion and garlic into the mixture. Stir constantly until the onion has softened and turned pale, approximately 5 minutes. Incorporate corn kernels, oregano, cumin, salt, and pepper into the blend; sauté occasionally for 10 minutes. Introduce spinach and parsley, cover, and cook for an additional 2 minutes.
2
Preheat the oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
3
Transfer drained pinto beans into a separate container and mash with a masher or fork until they have reached a nearly paste-like consistency. Set aside half of the shredded cheese for convenient assembly.
4
Pour half of the enchilada sauce into a 9x13-inch baking dish.
5
Assemble the enchiladas: take one flour tortilla, apply a vertical line of mashed beans along its right edge. Place 2 to 3 tablespoons of the corn mixture on top of the beans, followed by some shredded cheese. Roll the tortilla to the left and position it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and fillings.
6
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining cheese and any leftover corn mixture.
7
Bake in the preheated oven until the sauce is bubbly and the cheese has melted, approximately 20 minutes.