Vegetable Enchiladas

Posted by Deb Puchalla

This Mexican main conquers my hankering for an at-home vegetarian meal worth cooking for friends. Black beans, spicy Jack cheese, spinach, and corn get wrapped up in tortillas, topped with a mild tomato sauce, and baked. And it's so convenient: You’re likely to have the ingredients on hand, either in the pantry (canned beans and broth) or the freezer (frozen spinach and corn). Not only does it make dinner tonight easygoing and fabulous-tasting—there’s enough to freeze for next time.

What ingredients do you rely on when you make a meatless meal?

PREP: 30 minutes
TOTAL: 55 minutes

SEE THE RECIPE:
Vegetable Enchiladas

SERVE WITH:
Romaine and Radish Salad

Comments

[Diana]

Thanks for the recipe - I had some enchilada ingredients, but was looking to do something different with them - this is perfect!

[Mark Lee]

Thanks for the recipe, I am a stay at home dad/photographer and always looking for good Mexican recipe for dinner.

[Alyson]

Love these easy bake dinners. We use cheese and beans for most of our meatless meals.

Alyson LID 01/27/06
www.alyzabethan.blogspot.com

[Judy]

This was amazing. The kids thought it was too spicy, so for them I'd use regular Monterey Jack. But the adults loved it, both fresh and out of the freezer.