Vegetarian Enchiladas

Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas.

Prep: 15 min | Yield: 6 servings, 2 enchiladas each

Ingredients

• PAM® Original No-Stick Cooking Spray
• 1 (20 ounce) can Rosarita® Enchilada Sauce, divided
• 1 (16 ounce) can Rosarita® Vegetarian Refried Beans
• 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
• 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup frozen whole kernel corn
• 1 1/2 cups shredded Mexican blend cheese, divided
• 12 (6 inch) corn tortillas, warmed

Instructions

1. Heat oven to 375 degrees F. Spray a 13 x 9 inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside.
2. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
3. Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
4. Cover dish with aluminum foil; bake for 30 minutes or until enchiladas are hot and cheese melts.

Nutrition

Per serving: Calories 354
% Daily Value: Total Fat 13g 21% Saturated fat 6g 29% Cholesterol 29mg 10% Sodium 1212mg 50% Carbohydrate 46g 15% Dietary fiber 11g 42% Sugars 6g Protein 15g Vitamin A 103% Vitamin C 3% Calcium 32% Iron 18%
% Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.