Enjoy spring vegetables in this simple vegetarian enchilada.
- 2 tablespoons olive oil
- 1 small red onion, chopped
- ¼ teaspoon salt
- 4 cloves garlic, minced
- 1 cup drained artichokes (jarred or defrosted frozen), quartered
- 1 (4-ounce) can green chilis, drained
- 1 (12 ounce) bag baby spinach
- 1 (15-ounce) can black beans, drained and rinsed
- ¼ cup sour cream
- black pepper to taste
- 6 (8-inch) flour tortillas
- 2 cups favorite enchilada sauce
- 3 cups Monterey Jack cheese, shredded
- Handful cilantro, chopped for garnish
- Preheat oven to 400F. Lightly grease a 13 by 9-inch pan.
- In a large skillet, warm 2 tablespoons olive oil over medium heat.
- Add onions and ¼ teaspoon salt. Cook until the onion is tender and translucent, about 4 to 5 minutes.
- Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add drained artichokes, green chilis, and few large handfuls of spinach to the skillet.
- Cook, stirring frequently, until the spinach has wilted.
- Repeat with remaining spinach.
- Remove from heat and transfer mixture to a bowl.
- Stir in drained black beans and sour cream. Season to taste with salt and pepper.
- Pour ½ cup enchilada sauce into prepared pan, evenly coating the bottom of the pan.
- To assemble enchiladas, spread ½ cup artichoke mixture down the middle of a tortilla, add a little enchilada sauce and sprinkle with cheese.
- Wrap the left side over and then the right, to make a wrap. Place seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas. Sprinkle with shredded cheese over the enchiladas.
- Bake, covered with foil, on the middle rack for 20 minutes. Remove foil and bake for an additional 5 minutes or until cheese is golden and bubbly.
- Remove from oven and allow to cool slightly. Sprinkle with chopped cilantro and serve.