Ranchero Roasted Vegetable Enchiladas #RSC
- Ready In:
- 1hr 49mins
- Ingredients:
- 12
- Yields:
-
10 Enchiladas
- Serves:
- 5
ingredients
- 3 cups red potatoes, diced small (approx. 1 lb. or 4 medium potatoes)
- 2 cups frozen sweet corn
- 1 cup diced sweet onions or 1 large sweet onion
- 3 tablespoons olive oil, plus extra for oiling pan
- 1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
- 6 ounces baby spinach leaves
- 2 (15 ounce) cans low-sodium black beans
- 10 soft taco-size flour tortillas
- 1 (15 ounce) can medium enchilada sauce
- 1 1⁄2 cups plain Greek yogurt
- 8 ounces shredded monterey jack and cheddar cheese blend
- 1 cup chopped fresh cilantro
directions
- Preheat oven to 400 degrees.
- Combine potatoes, frozen corn and onions in large glass bowl. Add olive oil and half of ranch seasoning packet, toss to combine. Spread mixture evenly on a large rimmed baking sheet lined with parchment paper. Roast, stirring once half way through cook time, until vegetables are tender and crisp approximately 30 minutes.
- Meanwhile, Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Strain spinach and squeeze out excess water. Strain black beans. Mix together beans, spinach, the remaining ranch seasoning and 2 ounces of shredded cheese. Fold in roasted vegetables.
- Reduce oven temperature to 375 degrees. Lightly oil BOTH an 8 x 11 inch casserole dish and an 8 x 8 casserole dish (or 1 extra-large casserole; I found that the two pans held 10 enchiladas perfectly.).
- Assemble enchiladas by filling tortillas with ½ cup of vegetable mixture, roll and place in casserole dish seam side down.
- Wisk together enchilada sauce and Greek yogurt until smooth. Ladle sauce evenly over enchiladas, top with remaining 6 ounces of cheese. Cover pans with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly. Garnish with cilantro.
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