THE RECIPE JOURNAL · Main Course
Veggie Enchiladas
These colorful veggie enchiladas are packed with fresh ingredients and bursting with flavor. They’re a delicious, easy way to enjoy a wholesome meal that will satisfy both vegetarians and meat-lovers alike.
FROM THE KITCHEN • Veggie Enchiladas
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a skillet over medium heat. Toss in the chopped onion and garlic, and cook them until the onion gets soft and translucent, about 5 minutes. Then add the corn, oregano, cumin, salt, and pepper. Let everything sauté together, stirring now and then, for about 10 minutes. Once that’s done, stir in the spinach and parsley, cover the pan, and cook for another couple of minutes until the greens wilt.
02
Step 2
While that’s cooking, go ahead and preheat your oven to 350°F (175°C). Drain the pinto beans and mash them up in a bowl until they’re almost like a paste. Grab half of your shredded cheese and set it aside in a bowl to make assembling easier. Pour half of the enchilada sauce into a 9x13-inch baking dish to get it ready.
03
Step 3
Now for the fun part—assembling! Take a flour tortilla and spread some mashed beans along one side. Spoon a few tablespoons of the corn mixture over the beans, then sprinkle a little cheese on top. Roll it up from that side and place it seam-side down in the baking dish. Keep going until all the tortillas are filled and rolled.
04
Step 4
Once everything’s in the dish, pour the rest of the enchilada sauce over the top, then sprinkle the remaining cheese and any leftover corn mixture. Pop it in the oven and bake for about 20 minutes, until the sauce is bubbling and the cheese is melted and golden.
Why you’ll love it
This dish is packed with colorful vegetables and bold flavors, making it both healthy and satisfying. It’s a great way to enjoy a meatless meal that feels hearty and comforting.
How to serve
Serve with a side of fresh guacamole, sour cream, or a simple green salad. A scoop of Spanish rice or black beans also pairs nicely for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the enchiladas moist and flavorful.
