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Mexican

Veggie Enchiladas

Tortillas rolled around black beans, corn, and spinach, covered in enchilada sauce and cheese, then baked. A pan of dinner, not a stack of sides.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Jump to recipe
Rolled tortillas covered in red sauce and melted cheese, with cilantro.

Why you’ll love it

  • Canned sauce and canned beans keep the prep short.
  • The filling is substantial, not only cheese.
  • The pan feeds four with a salad if you want one.
  • Leftovers reheat cleanly.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 375°F.

  2. 2

    Cook the onion in the oil until soft, about 4 minutes. Add garlic, beans, corn, spinach, cumin, and salt. Cook until the spinach wilts, about 2 minutes.

  3. 3

    Spread 1/2 cup sauce in a baking dish.

  4. 4

    Warm the tortillas so they roll. Fill each with the bean mixture and a little cheese. Roll and place seam side down.

  5. 5

    Pour the rest of the sauce over the top. Sprinkle with the remaining cheese.

  6. 6

    Bake 20 to 25 minutes, until the sauce bubbles and the cheese melts. Rest 5 minutes.

Pro tips

  • Cold corn tortillas crack. Ten seconds in a dry skillet fixes that.
  • Do not drown the filling in sauce before rolling or the tortillas tear.
  • A glass dish lets you see when the edges bubble.

Easy substitutions

Spinach
A diced zucchini, cooked until it gives up its water.
Cheddar
Monterey jack.

Storage and reheating

Storage

Refrigerate up to 4 days.

Reheating

Cover and heat at 350°F until hot, about 15 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
460
Protein
20 g
Carbs
54 g
Fat
18 g
Fiber
10 g

Budget friendly · Oven · Vegetarian

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients