- In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened. Stir in Mexican seasoning, cumin and black beans.
- Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in cilantro and 2 cups of cheese.
- Preheat oven to 375°F. Lightly spray a 9x13 baking dish with non-stick spray. Pour 3/4 cup enchilada sauce in the bottom of the baking dish and spread evenly.
- Wrap corn tortillas in a damp paper towel and microwave for 30 seconds. Then working quickly, spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down.
- Pack the filled tortillas tightly in the baking dish. Pour remaining enchilada sauce over them, making sure to cover the entire surface.
- Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes before serving and sprinkle with extra cilantro. Serve hot!
Bring the Mexican madness home this weekend with these delicious homemade Enchiladas - made entirely from scratch this one’s sure to win you the compliments.
Enchiladas
By Foodism Team
Nov, 5th
723
Servings
4 persons
Cook Time
1 hr and 30 minutes
Ingredients
11
- 13
Ingredients
- Enchilada sauce 1 cup
- Olive oil 2 tablespoons
- Garlic cloves, minced 2 units
- Large onion, diced 1 units
- Large bellpepper (any colour), diced 1 units
- Fresh corn 2 cup
- Mexican seasoning 1 teaspoons
- Cumin 1/4 teaspoons
- Black beans, rinsed and drained 1 cup
- Spinach, bunch 1 units
- Cilantro, chopped 1/2 cup
- Cheese 100 grams
- 6 inches ciorn tortillas 16 units
