Recipe by Kristy Pea
“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!
Top Review by Luvs2Eat!
This is a tasty dish. Am trying several of the contest entries and this is one of my favorites ! Love that it works for vegetarian guests but my meat loving family also love it.
- 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) canmedium enchilada sauce
- 1 1⁄2 cups plain Greek yogurt
- 8 ounces shredded monterey jack and cheddar cheese blend
- 1 cup chopped fresh cilantro
Directions See How It's Made
- 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.