I've made vegetable enchiladas before, but the ones I made this past weekend were the best!
The canned enchilada sauce - in this case, La Victoria (mild) brand - makes a world of difference in terms of taste. I've made enchilada sauce from scratch in the past, with so-so results. Having tasted the canned version, I really don't have a desire to go back to homemade.
The recipe for these vegetable enchiladas comes from Sunset Magazine. I began subscribing to Sunset last year primarily for its landscaping design articles. But, Sunset also has some good vegetarian recipe write-ups.
I did modify Sunset's recipe to make what was already a fairly healthy version of vegetable enchiladas even more healthy. Specifically, I substituted canned refried beans with this semi-homemade version I found online at Pinchmysalt.com. The semi-homemade version is essentially the same recipe found on cans of pinto beans purchased at Latin markets and contains way less sodium than that found in canned refried beans. In addition, I replaced the corn tortillas with whole wheat tortillas.
This dish is really simple to make. As you can see from the photo above, I served the enchiladas with a simple side salad and saffron rice. I highly, highly recommended you try this recipe!
Vegetable Enchiladas (from Sunset Magazine)
(9x13-inch Baking Dish Version)
- 1/2 medium onion, chopped
- 8 ounce bag of spinach leaves
- 1 cup frozen corn
- 1 15-ounce can refried beans (or make own using semi-homemade version above)
- 1 15-ounce can low-sodium black beans, drained
- 10 corn (or whole wheat) tortillas, quartered
- 19 ounces (approximately) canned enchilada sauce (I used two 10-ounce cans of La Victoria)
- 1 cup (I used about 1 1/2 cups) Monterey Jack cheese, shredded
- green onions, sliced, for garnishing
- Vegetable oil
Heat approximately 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onions and cook until they become translucent, about 3-5 minutes. Add the spinach leaves and continue cooking and stirring until they start to wilt. Add the corn and continue cooking until heated through. Set this spinach-corn mixture aside.
Spread one-third of the enchilada sauce over the bottom of a 9 x 13-inch baking dish and top with one-third of the tortillas. Layer with the refried beans, the black beans and half of the remaining enchilada sauce. Top with one-third of the cheese.
Next, layer with half of the remaining tortillas, all of the spinach-corn mixture and half of the remaining cheese. Top with the remaining tortillas, the remaining enchilada sauce and the remaining cheese.
Bake in the oven for about 30 minutes, until the sauce starts bubbling and the cheese has melted. Garnish with the green onions before serving.