Salsa Verde Spinach Enchiladas with Corn & Black Bean Rice

These vegetarian enchiladas are stuffed with spinach, mild poblano peppers, roasted potatoes, corn, and squash. The enchiladas are smothered with our signature spicy salsa verde prepared with roasted tomatillos, garlic and jalapeno peppers. A spoonful of creamy sour cream does well to tame the heat of the salsa verde. This tasty dinner kit comes complete with a side of corn and black bean rice.

Allergens: Milk (Optional)

Ingredients: Enchilada filling (spinach, potatoes, poblano peppers, squash, corn, onions, garlic), white corn tortillas, salsa verde (tomatillo peppers, jalapeno peppers, poblano peppers, onions, garlic, cilantro, oil, salt, black pepper), tomatoes, corn & black bean rice, Mexican cheese blend, sour cream, cilantro

Supplies to gather

  • Preheated oven (middle rack at 425°F)
  • Oven-safe saute pan (10 inches or larger)
  • Cooking spoon
  • Kitchen knife & cutting board
  • Microwave-safe bowl
  • Small bowl
  • Kitchen tongs
  • Spatula
  • Paper towels
  • Plate
  • Kitchen towel
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to the middle position, and preheat to 425°F. Place a saute pan onto the stovetop, add 1 tbsp. of cooking oil, and set the heat to medium-high.

When the oil is hot, use tongs to carefully place the corn tortillas into the pan, and cook for 20-30 sec on each side. Rest the finished tortillas on a plate lined with paper towels, and set aside. Work in batches, and repeat for the remaining tortillas, adding oil to the pan as needed.

Return the saute pan to the stovetop, add 1-2 tbsp. of cooking oil, and set the heat to medium. Add the enchilada filling to the pan, and cook for 2 min, stirring occasionally. Season with salt and pepper to taste. Turn off the heat.

Step 2

Spoon the enchilada filling into a small bowl and mix together with three-quarters of the Mexican cheese blend (omit for milk allergies).

Assemble the enchiladas:

Spoon the enchilada filling into the middle of a corn tortilla. Tightly fold the edges of the corn tortilla over the filling. Place the enchilada into the saute pan with the fold-seam down. Repeat the assembly for the remaining tortillas.

Then cover the tortillas with the salsa verde, and top with the remaining Mexican cheese blend. Place the pan into the oven, and cook for 5 min. Use a dry, folded towel to carefully remove the pan from the oven.

Step 3

Meanwhile, place the corn & black bean rice into a microwave-safe bowl covered with a damp paper towel, and microwave for 1 min. Then stir, and microwave for 1 additional min. Season to taste with salt and pepper.

Use the kitchen knife and cutting board to slice the toybox tomatoes in half.

Let’s plate: spoon the corn and black bean rice onto serving plates. Use a dry, folded towel to handle the hot saute pan, and with a spatula, carefully serve the enchiladas over the rice. Spoon the toybox tomatoes alongside enchiladas. Garnish the enchiladas with the sour cream (omit for milk allergies) and cilantro as desired.