Name: Vegetarian Enchiladas

Ingredients:

• No-Stick Cooking Spray
• 1 can (20 oz each) Enchilada Sauce, divided
• 1 can (16 oz each) Vegetarian Refried Beans
• 1 can (10 oz each) Diced Tomatoes & Green Chilies-No Salt Added, drained
• 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
• 1 cup frozen whole kernel corn
• 1-1/2 cups shredded Mexican blend cheese, divided
• 12 corn tortillas (6 inch), warmed

Instructions:

• Preheat oven to 375°F.
• Spray 13x9-inch glass baking dish with cooking spray.
• Spread 1 cup sauce over bottom of baking dish; set aside.
• Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
• Top each tortilla with 1/3 cup bean mixture.
• Roll up and place seam-side down in baking dish.
• Spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese.
• Cover dish with aluminum foil
• Bake 30 minutes or until enchiladas are hot and cheese melts.

Comments: 2/21/2022 - I used Italian-style diced tomatoes, a can of chopped green chilis, and shredded Cheddar cheese. It took a long time to prepare, so dinner was not until 6:30 PM. Enchilada sauce came in 10-oz cans. The filling was enough that the ends of the roll-up could not be closed, but that was okay. At the end, I have maybe a third of the filling unused. Served with a green salad and rice based on Confetti Rice. I ate 3 1/2 and Gail, worried about the effect of the sauce on her stomach, at only 1 1/2.

Source: http://www.rosarita.com/recipes-Vegetarian-Enchiladas-7719

Return to the main page