Fresh sweet corn is roasted and tossed with sautéed onions, bell peppers, and fresh spinach in this tasty vegetarian filling. Roll it up with cheese in corn tortillas and cover everything in a simple creamy sauce. These creamy vegetable enchiladas are sure to please!
I’ve been on a Mexican food kick the past few weeks. It all started with my 5-Ingredient Shredded Chipotle Chicken. With that, I made enchiladas and tostadas, plus a bunch of burrito bowls in-between.
Last week, I received the final share of sweet corn for the season in my CSA. All good things must come to an end, right? Luckily, I’m getting tons of fall goodies now. 😀
So, with the last of the corn, I decided to make a vegetable enchilada filling. I rarely go for vegetarian enchiladas because they almost always include black beans. I’ve come to the conclusion that I really don’t like beans. I’ll eat them, but they aren’t my favorite thing out there.
Exception: Garbanzo Beans. I love those.
When I first came up with this recipe, I didn’t plan on sharing it. I figured since I recently shared an enchilada recipe, that I didn’t need to do another so soon. Well, as I was making these I knew I had to share!
This filling is so simple – roasted corn, onions, bell peppers, and fresh spinach. Who knew such a simple filling could taste so darn good?!
Let’s talk about the creamy aspect of these enchiladas. The sauce is so easy, yet so delicious! All you have to do is heat up crushed tomatoes with cream cheese and a few pinches of dried oregano. That’s all there is to it!
If you can’t get fresh sweet corn anymore, you can use frozen corn. Simply let it thaw and then roast it until it starts to brown.
Oh, and if you have leftover filling, I highly recommend making a burrito bowl with it! Start with my Mexican rice as a base, layer on the corn and spinach mixture, top with cheese and heat until melted. Then, top with fresh guacamole, sour cream, and salsa. 😍
- 4 Ears Fresh Sweet Corn, removed from the cob
- 2 Tablespoons Coconut Oil, divided
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- ¼ Teaspoon Cayenne Pepper, optional
- Salt & Pepper, to taste
- 1 Onion, chopped
- 1 Red Bell Pepper, chopped
- 1 Garlic Clove, finely minced
- 5 oz. Fresh Spinach, roughly chopped
- 3 Cups Crushed Tomatoes
- 4 oz. Reduced Fat Cream Cheese
- 1 Teaspoon Dried Oregano
- 1 Cup Cheddar Cheese, grated
- 2 Cups Monterey Jack Cheese, grated
- 12 Corn Tortillas
- Fresh Guacamole, Sour Cream, and Salsa, for serving
- Preheat the oven to 475º.
- On a baking sheet, toss the corn with 1 tablespoon of coconut oil and season with the spices, salt, and pepper. Roast the corn for 10-15 minutes or until lightly browned.
- Meanwhile, in a large skillet, heat the remaining tablespoon of coconut oil over medium-high heat. Add in the onion, bell pepper, and garlic. Cook the vegetable for 6-8 minutes or until soft and lightly caramelized. Season the mixture with salt and pepper and stir in the spinach until it wilts.
- Remove the vegetables from the heat and stir in the roasted corn. Allow the filling to cool slightly.
- While the filling is cooling, combine the tomatoes, cream cheese, and oregano in a small pot. Turn the heat to medium-low and cook until the cream cheese melts. Season the sauce with salt and pepper. Add a ladle full of the sauce to the bottom of a 13x9-inch baking dish and set aside.
- In a bowl, combine the cheddar and Monterey jack cheeses.
- On a work surface, lay out a couple of tortillas and top each with a heaping spoonful of the filling. Sprinkle with cheese and roll each tortilla up, placing each cut side down in the baking dish. Repeat with the remainder of the filling and tortillas. (You may have leftover filling!)
- Pour the sauce evenly over the enchiladas. Cover the top with the remainder of the cheese.
- Bake the enchiladas at 350º for 30-35, or until the cheese is melted and bubbly. Let rest for 10 minutes before serving.