1 hr 49 mins
1 hr 9 mins
Kristy Pea's Note:
“Ready, Set, Cook! Hidden Valley Contest Entry” Red potatoes, corn and onions tossed with ranch seasoning then roasted to perfection are blended with black beans, spinach and cheese to create an enchilada filing so zesty and robust you won’t miss the meat! Roll in soft flour tortillas, smother in cream sauce, then top with cheese and your family will have a new favorite for meatless Mondays!
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 400 degrees.
- 2Combine 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.
- 3Meanwhile, 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.
- 4Reduce 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.).
- 5Assemble enchiladas by filling tortillas with ½ cup of vegetable mixture, roll and place in casserole dish seam side down.
- 6Wisk 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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Nutritional Facts for Ranchero Roasted Vegetable Enchiladas #RSC
Serving Size: 1 (466 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 642.4
- Calories from Fat 249
- Total Fat 27.6 g
- Saturated Fat 11.1 g
- Cholesterol 40.4 mg
- Sodium 1411.8 mg
- Total Carbohydrate 79.3 g
- Dietary Fiber 8.5 g
- Sugars 12.4 g
- Protein 23.9 g
The following items or measurements are not included:
Hidden Valley Original Ranch Seasoning Mix
low-sodium black beans