Endlessly flexible veggie enchiladas. The filling is made with a combination of veggies and beans. The recipe calls for pinto beans, but most cooked or canned beans will work as a substitute (this includes lentils). For the vegetables, use what you have on hand. If you plan to add a heartier vegetable (like sweet potato), consider roasting it first before adding to the filling.
A 13×9-inch baking dish will fit 12 enchiladas (made with 6-inch tortillas) when they are lined up in two rows, 6 enchiladas per row. Or you will be able to fit 9 to 10 when lined up in one row down the middle of the dish.
2 tablespoons olive oil
1 small onion, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
5 to 6 small mushrooms or 1 large portobello mushroom, chopped (1 cup)
1 cup frozen corn kernels
4 to 5 ounces spinach, chopped (about 4 cups, packed)
1 can (15 ounces) pinto beans, drained and rinsed, or 1 1/2 cups cooked pinto beans
1 1/2 cups shredded cheese
12 (6-inch) corn tortillas
Cooking spray or oil
Arrange an oven rack in the middle of the oven and heat to 375 degrees Fahrenheit.
Heat the oil in a large skillet over medium heat. Add the onions and cook until they start to soften, 3 to 4 minutes. Add the peppers and mushrooms and cook until tender, 3 to 4 minutes. Stir in the beans, corn and spinach. Cook until the spinach is wilted, about 2 minutes.
Add 1/2 cup of enchilada sauce and then toss until the veggies and beans are well coated. Taste the mixture and adjust with salt and pepper as needed.
Line a baking sheet with parchment paper or a silicone baking mat, and then place six tortillas on the baking sheet so that they are laying flat and barely touching each other. Lightly spray or rub both sides of the tortillas with oil. Bake the tortillas until they just start to crisp up, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with paper towel, and then repeat with the remaining tortillas.
Spread 1/2 cup of enchilada sauce down the center of a 13×9-inch baking dish, and then set aside.
Optional: Add 3/4 cup of enchilada sauce to a low sided, wide bowl and then quickly dip each baked tortilla into the sauce just to coat.
Divide the veggie and bean mixture between the tortillas, adding about 1/3 cup of filling to each and then top with a little cheese, leaving some cheese for scattering on top of the rolled up enchiladas. Roll the tortillas up and place them seam-side-down into the baking dish with sauce.
Spoon 1/4 cup to 1/2 cup of sauce over the top of the enchiladas and then finish with the remaining cheese scattered down the middle.
Cover the dish with aluminum foil or cover with parchment paper by tucking the sides and corners down around the enchiladas.
Bake, covered, for 15 minutes. Uncover, and then bake another 10 minutes or until the cheese is melted and bubbling on top.