Vegetarian Enchiladas

One evening while we were enjoying lots of down time (and a little too much TV) I started in to make dinner.  I was going to make one of our family favorites, vegetable enchiladas. As I pulled out the ingredients, I realized we were out of  black beans.  Hmmmm, just spinach and corn wasn't going to cut it.  I thought about ordering out, but thankfully looked in my pantry and noticed the half bag of of leftover potatoes.

 I don't think my family will ever let me go back to making them with the black beans again!  These enchiladas were a huge hit, and they're our new favorite.  If you make the sauce the night before, this is an easy weeknight dinner.  I hope you enjoy these as much as we do.  I usually have enough filling to freeze for another meal.  

Vegetable Enchiladas

**adapted from www.recipegirl.com

For the filling

6 yukon gold potatoes, cut into 1 inch pieces and cooked in boiling water until aldente, about 6-10 minutes

1 box frozen spinach, defrosted

1 cup frozen fire roasted corn

1 tsp ground cumin

1/2 tsp. ground chili powder

1/2 tsp. granulated garlic

1 cup shredded cheddar cheese

Make the homemade sauce from the recipe link above, its worth it!

8-10 corn tortillas (I have found wonderful soft ones that don't require preheating before filling)

Preheat over to 375.

Defrost the frozen spinach until you can break it apart with a fork.  Combine potatoes, corn, cumin, chili powder and garlic until just combined.  Lightly cover the bottom of the pan with sauce. Put about 2 tablespoons of filling in the tortilla and roll it up.  Place seam side down in baking pan.  Continue with remaining filling and tortillas.  They should be touching in the pan.  Cover enchiladas with sauce and sprinkle with cheese.  Bake for 20-25 minutes until sauce is bubbling and cheese is melted.