January 19, 2025
URL: https://www.ro-tel.com/recipes/mexican-dinners/vegetarian-enchiladas-7719
- Prep time 15 minutes
- Total time 45 minutes
- Servings 6
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 can (20 oz each) Rosarita® Enchilada Sauce, divided
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1 can (16 oz each) Rosarita® Vegetarian Refried Beans
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
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1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
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1 cup Birds Eye® Sweet Kernel Corn
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1-1/2 cups shredded Mexican blend cheese, divided
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12 corn tortillas (6 inch), warmed
Nutrition Information
350 calories, 46g carbs
Directions
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Step one
Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
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Step two
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.
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Step three
Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.