Vegetarian Enchiladas with Pinto Beans, Spinach, Cheese and Salsa
Recipe Information
Vegetarian Enchiladas
Cultural Context
Enchiladas are a traditional Mexican dish that dates back to the Aztecs, who would eat rolled tortillas filled with various ingredients. Vegetarian enchiladas have gained popularity as a meat-free option, reflecting modern dietary preferences while still honoring the dish's rich history.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast is lower in fat and adds a cheesy flavor.
black beans
🥗Healthier: kidney beans
💰Cheaper: pinto beans
Kidney beans are more nutritious, while pinto beans are often cheaper.
Melt butter and canola oil in a skillet.
Brush the baking dish with the butter and oil mixture.
Coat each tortilla in the butter and oil mixture on both sides to soften them.
Add remaining oil to the skillet and sauté onions, garlic, and cumin until onions are translucent (about 2-3 minutes).
Add salt and pepper to taste while cooking the onions.
Place fresh spinach on top of the onions, cover with a lid, and let it wilt.
Add pinto beans to the skillet and mix with the spinach and onions, adjusting seasoning with salt and pepper.
Prepare the baking dish for enchiladas by using a square, oval, or cast iron tray.
Spread about a tablespoon of salsa inside each tortilla.
Fill each tortilla with the bean and spinach mixture, adding jack cheese and feta cheese, then roll tightly with the seam side down.
Place rolled tortillas seam-side down in the pre-buttered baking dish, squishing them together to fit about 12.
Spread remaining tomato salsa over the top of the enchiladas.
Sprinkle remaining jack cheese and feta cheese on top of the salsa.
Bake in a preheated oven at 350°F for 20 to 25 minutes until golden brown and cheese is melted.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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