Vegetarian Enchiladas
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
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) Birds Eye® Chopped Spinach, thawed, squeezed dry
1 cup Birds Eye® Sweet Kernel Corn
1-1/2 cups shredded Mexican blend cheese, divided
12 corn tortillas (6 inch), warmed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 307 mg | 31% |
Carbohydrate | 46 g | 15% |
Cholesterol | 27 mg | 9% |
Total Fat | 13 g | 20% |
Iron | 3 mg | 18% |
Calories | 350 kcal | 17% |
Sodium | 1133 mg | 47% |
Protein | 15 g | 30% |
Saturated Fat | 5 g | 26% |
Sugars | 6 g | 1% |
Vitamin C | 2 mg | 3% |
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; sprinkle with remaining 1 cup cheese.
Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.
Vegetarian Enchiladas