• Vegetarian Enchiladas with Pinto Beans, Spinach, Cheese and Salsa


    6 Portions

    • Ingredients
    • Butter
      as needed
    • Vegetable oil
      as needed
    • Corn or whole wheat tortillas 6 inch
      12 ea.
    • Onion, diced
      1 each
    • Garlic cloves, minced
      3 ea.
    • Cumin
      1 tsp.
    • Spinach, cleaned
      1 pound
    • Pinto beans, cooked and drained
      15 oz.
    • Roasted tomato salsa
      3 cups
    • Pepper jack cheese, grated
      12 oz.
    • Feta cheese, crumbled
      1 cup


    1. Pre-heat the oven to 350ºF.
    2. Heat the butter and vegetable oil in a medium-sized skillet until hot and bubbling. Dip a brush into the fat and brush an 11x7 glass or ceramic baking dish to coat well.
    3. Soften tortillas by briefly heating them one at a time in the hot fat, cooking them only until soft and removing at once. Stack the tortillas as they are done and set aside, covered with a paper towel.
    4. To assemble the filling, add the diced onion, garlic, and cumin to the skillet, and cook until soft and translucent.
    5. Add the spinach and cover the pan with a lid to allow the greens to steam for 4 to 5 minutes. Add the beans, season to taste, and reserve in a bowl.
    6. To assemble enchiladas, spread one tablespoon of salsa on each tortilla. Add ½ cup of the beans and greens filling, one tablespoon of feta and a small hand-full of pepper jack.
    7. Roll the enchilada and place seam down in the baking dish, packing the enchiladas tightly side by side.
    8. When all 12 enchiladas have been rolled, spread the remaining salsa and cheeses on top.
    9. Bake the enchiladas for 20 to 25 minutes at 350ºF until lightly brown on top.