Ranchero Roasted Vegetable Enchiladas #rsc

Total Time: 1 hr 49 mins Preparation Time: 40 mins Cook Time: 1 hr 9 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 400 degrees.
• 2 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.
• 3 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.
• 4 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.).
• 5 assemble enchiladas by filling tortillas with ½ cup of vegetable mixture, roll and place in casserole dish seam side down.
• 6 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.