About this recipe

Hearty vegetarian enchiladas that make use of pantry and freezer ingredients. Top with cilantro and avocado for a fresh and vibrant meal.

Instructions

1. 1

   Preheat the oven to ![350°F] and oil a 13×7 or 13×9-inch baking dish. In a food processor or high-powered blender, combine all of the sauce ingredients. Blend until smooth. If you taste the sauce now, you may find the raw garlic flavor overpowering. Don't worry, it will mellow out thanks to the lime juice and after spending time in the oven.

2. 2

   In a medium skillet over ^[medium heat], add the olive oil and chopped yellow onion. Sauté for a few minutes, until the yellow onion starts to turn translucent and starts lightly browning around the edges. Add the spinach and corn and cook until warmed through and the juices have mostly evaporated. Add the black beans and small can diced green chiles and cook until warmed through. Remove from heat and pour in ½ cup enchilada sauce and jack cheese. Mix and add salt and pepper to taste.

3. 3

   Gently warm the corn tortillas so they don't break when you roll them. The easiest way to do this is to place them in a stack in a microwave under a damp paper towel and microwave for about 30 to 60 seconds. Leave the paper towel on top to keep them warm as you roll. Working one at a time, lump a scant ½ cup filling down the middle of each corn tortillas and roll snugly. Place it with the seam side down in your baking dish. Repeat with the remaining corn tortillas, placing each rolled enchilada snugly next to the other until you have used all your corn tortillas.

4. 4

   Pour the enchilada sauce down the middle of your row of enchiladas and gently shimmy the pan a bit to help distribute it. Sprinkle the jack cheese down the middle. Bake the enchiladas for 20 to 25 minutes until the jack cheese is melted, the enchiladas are warmed through, and the top of the corn tortillas are just crisp. Let the enchiladas cool for five minutes while you dice the ripe avocados (dice as many as you need for this meal and save the rest for leftovers). Combine them in a bowl with chopped cilantro leaves and toss with a big squeeze of lime juice. Divide the enchiladas onto plates, top with a healthy amount of the avocado mix, and serve.

Notes

Notes Recipe created with guidance from The America’s Test Kitchen Healthy Family Cookbook. Make it gluten free: Buy gluten-free tortillas. *Cheese note: Feta is tangy and salty, whereas Jack cheese is mellow and creamy. If you use only Jack cheese, you’ll use up one block of cheese. **Tortilla note: I had enough filling to fill 10 tortillas, but only 8 tortillas came in the package and I ran out of room in my baking dish. I’ll make quesadillas with the leftovers.