Ranchero Roasted Vegetable Enchiladas Rsc
“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!
Steps
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.
Assemble enchiladas by filling tortillas with cup of vegetable mixture , roll and place in casserole dish seam side down.
Wisk together enchilada sauce and greek yogurt until smooth.
Ladle sauce evenl.
Ingredients
red potatoes, frozen sweet corn, sweet onions, olive oil, hidden valley original ranch seasoning mix, baby spinach leaves, low-sodium black beans, soft taco-size flour tortillas, enchilada sauce, greek yogurt, monterey jack and cheddar cheese blend, fresh cilantro