Vegetarian Enchiladas

5 of 5
(8 ratings)
Total Time
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Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas

  • 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

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  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 (8)

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Overall Rating

Megan G May 24, 2017

I have made this recipe many times. The only change I have made is to use homemade enchilada sauce (a recipe from Budget Bytes). I do not often review recipes, but this one is very good - tasty, easy, and healthy. It is a great way to serve a meatless meal without feeling deprived. If you haven't tried this, please do!

Cynthia April 27, 2017

Very Good! Made with zucchini and onions instead of corn and spinach. Also added black beans. One of my family's favorites.

Kathy March 22, 2017

Delicious and easy! This is a great crowd pleaser. Love it with a side of quinoa and black bean chilps .

S March 08, 2017

Wonderful meal. I will add this to my list. Very easy and I added onions.

Stacey March 07, 2017

I have made these twice now and my husband begs me every week to make them again! They're soooo delicious!

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.