Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Prep time: 15 min
Total time: 45 min
Ingredients: PAM® Original No-Stick Cooking Spray; 1 can (20 oz each) Rosarita® Enchilada Sauce, divided; 1 can (16 oz each) Rosarita® Vegetarian Refried Beans; 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained; 1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry; 1 cup Birds Eye® Sweet Kernel Corn; 1-1/2 cups shredded Mexican blend cheese, divided; 12 corn tortillas (6 inch), warmed

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Prep Time: 15 minutes

Total: 45 minutes

Servings: 6

Cost: $0.99 /serving

Author : ReadySetEat

vegetarian oven cinco de mayo

Ingredients

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PAM® Original No-Stick Cooking Spray1 can (20 oz each) Rosarita® Enchilada Sauce, divided1 can (16 oz each) Rosarita® Vegetarian Refried Beans1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry1 cup Birds Eye® Sweet Kernel Corn1-1/2 cups shredded Mexican blend cheese, divided12 corn tortillas (6 inch), warmed

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.