Vegetarian Enchiladas

Total Time: 45 min Difficulty: Easy Servings: 6 Source:

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

Directions

STEP ONE

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 TWO

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 THREE

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

Nutrition

354 calories, 46g Carbs