Veggie Enchiladas

Another simple, quick recipe! Perfect for when you’re craving a little spicy tex mex, and you don’t have time to eat out.   This week, some of y’all may want to add bits of left over turkey or mashed potatoes! I’m making it again tonight and won’t cook again until Thanksgiving. Holla!

Veggie Enchiladas

Oven to 400F

2 10-oz cans mild enchilada sauce…believe it or not Kroger’s store brand “Red” sauce is great
4 cups  grated pepper jack cheese, divided
1 can  black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
1 can of corn, drained
6 green onions, thinly sliced
1 teaspoon cumin
1 tablespoon taco seasoning
20 small yellow corn tortillas (6-inch) like Tia Rosa’s Traditional Size

*Optional-I threw in a diced up baked potato for this batch. When I have left over sweet potatoes, they go in as well. 

Make the filling: In a large bowl, combine 2 cups pepper jack cheese, black beans, spinach, corn, potato, green onions, taco seasoning, and cumin.

Lightly spray a 9×13 baking dish  and an 8-inch square baking dish, set aside. Stack about 6 tortillas in damp paper towels; microwave on high for 50 sec to soften.

Top each tortilla with  1/4 cup of filling, roll them up tightly and place seam side down, in greased baking dishes.

Sprinkle the enchiladas with remaining  pepper jack cheese. Top with enchilada sauce. Bake the enchiladas uncovered until hot and bubbly,  10 minutes, rotate dishes in oven and bake another 10 minutes.

Or  fill flour tortillas and make quesadillas in a skillet or a panini maker!

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