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Vegetarian Enchilada with Spinach

Vegetarian Enchilada with Spinach

Print Recipe
Course Main Course
Cuisine Mexican
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 5

Ingredients

  • 2 garlic cloves
  • ½ onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 3 cups enchilada sauce
  • 1 cup grated cheese
  • 1 cup black beans (canned)
  • ½ cup corn (canned)
  • ½ cup baby spinach
  • 1 lime
  • ½ cup sour cream
  • 5 corn tortillas

Instructions

  • Preheat the oven to 400 F.
  • Heat the oil in a pan on medium heat, add the chopped onion and the chopped cloves. Roast until golden brown.
  • Add the chopped peppers, the corn, the black beans. Stir the vegetables, add the salt and cook for about 10 minutes.
  • Add the chopped baby spinach and cook for another 2-3 minutes.
  • Fill the corn tortillas with the vegetable filling, put some cheese on the top, roll the tortillas.
  • Pour half of the enchilada sauce into the baking dish and put the rolled tortillas there. Pour the other half of the sauce on the top of the rolled tortillas and bake it for 18 minutes in the preheated oven.
  • Put some cheese on the top of the Enchiladas and bake that for another 2-3 minutes. You can use chopped parsley and green hot pepper on the top for serving. Let it cool for 5 minutes and enjoy the Mexican flavors!