Vegetarian Enchiladas

4
(3 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 can (20 oz each) Rosarita® Enchilada Sauce, divided
  • 1 can (16 oz each) Rosarita® Vegetarian Refried Beans
  • 1 can (10 oz each) Ro*Tel® Original 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
 
Directions
  1. 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.
  2. 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; sprinkle with remaining 1 cup cheese.
  3. Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.
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Nutrition Information
Calories: 354 View complete nutrition information
Reviews (3)

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Overall Rating

Nancy November 30, 2016

My husband and I have been vegetarian for 6 years now. I am always on the "hunt" for truly good, and healthy vegetarian recipes. These are AWESOME, the absolute best vegetarian enchiladas we have come across so far. Truly enjoy making them, and eating them. Love serving them to guests, they always get rave reviews! Thank you.

Anonymous February 10, 2016

these Bad boys saved my marriage, my son was hooked on crack now hes hooked on enchiladas

Holly June 11, 2015

Great twist on the traditional enchiladas. The first bite catches you off guard but after that it is very delicious and healthier. My family loved it.