Monday, February 28, 2011

Vegetable Enchiladas

From Sunset Magazine:

Vegetable Enchiladas (from Sunset Magazine)
(9x13-inch Baking Dish Version)
Serves 6-8
  • 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
Pre-heat oven to 375 degrees.

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.


Run Lori Run said...

found your blog while looking for some new vegetarian recipes. thanks for sharing! (the tempeh cabbage rolls looked awesome!)

DAVID said...

I thought the tempeh cabbage rolls were really good. Lately, I find myself revisiting some older recipes posted on this blog as I become more knowledgeable about vegetarian cooking and thinking about ways to improve them. I think I need to revisit these cabbage rolls. David

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