Vegetarian Enchiladas

So the day I made these, I was intending to make my Rice and Bean Enchiladas.  But then life got in the way and instead of getting home around 4 and starting dinner, I got home after 6!

I was out of white rice (which takes 15-20 minutes to cook) and only had brown rice (which takes around 45 minutes).  And with rice being an initial ingredient (the enchiladas would still need to bake) I knew those were a no go.

So I adjusted, adding more veggies and a different flavor profile in place of the rice and I absolutely loved it!  Plus this time around, I made my own enchilada sauce (already planned).  It turns out you can make enchilada sauce super quickly (while the beans cook) and with pretty common pantry ingredients.

The kids weren’t huge fans of this one (because beans and no meat, but it was lent so they had to deal).  Hubs and I loved them - they were a great meatless lenten option!

Vegetarian Enchiladas

Adapted from A Couple Cooks


1 tablespoon olive oil

2 cups fresh spinach

1 (15 ounce) can pinto beans, drained

1 ½ teaspoons cumin

¾ teaspoon garlic powder

¾ teaspoon onion powder

¾ teaspoon smoked paprika

¾ teaspoon chili powder

Salt & pepper

¾ cup frozen sweet corn

2 cups shredded cheddar cheese, divided

1 ½ cups enchilada sauce (canned of homemade - recipe below)

12 flour tortilla (6-inch or homemade)

Enchilada Sauce

Adapted slightly from Cookie and Kate

3 tablespoons olive oil

3 tablespoons flour

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon oregano

Salt & pepper

2 tablespoons tomato paste

2 cups chicken broth

1 teaspoon cider vinegar

To make the enchilada filling, heat the tablespoon of oil in a saucepan over medium heat.  Add the spinach and cook until wilted.  Stir in the beans and cook until steaming.  Use a spoon to slightly mash the beans.  Stir in spices and simmer for 2-3 minutes.  Stir in corn and cook until heated through.  Remove from heat to cool slightly.

Meanwhile, make the enchilada sauce (or heat up canned sauce).  This goes quickly, so have all ingredients measured out and in arm's reach.

Heat the 3 tablespoons of oil in a large skillet over medium heat.  Once hot, add the flour and cook for 30 seconds.  Add the spices and tomato paste and stir until mixed in.  Slowly add the chicken broth, allowing the sauce to thicken between additions.  Stir in the vinegar.  Remove from heat.

To make the enchiladas, preheat the oven to 400 degrees F and pour about ¼ cup enchilada sauce into the bottom of a 9x13-inch pan.

Dip a tortilla into the enchilada sauce, coating both sides.  Allow some excess to drip off.  Put the coated tortilla on a plate and fill with 3 tablespoons of bean filling and 2 tablespoons shredded cheese.  Roll tightly, and place seam side down in the prepared baking dish.  Repeat until the filling is used up.

Pour any remaining enchilada sauce over the enchiladas and top with any remaining cheese.  Bake in the preheated oven for 20-30 minutes or until enchiladas are heated through and cheese is melted.