Ingredients for Ranchero Roasted Vegetable Enchiladas Rsc
- 1 lb red potatoes (cubed)
- Frozen Sweet Corn
- Sweet Onions
- 2 tablespoons olive oil
- Hidden Valley Original Ranch Seasoning Mix
- Baby Spinach Leaves
- Low Sodium Black Beans
- Soft Taco Size Flour Tortillas
- 1 ½ cups enchilada sauce
- ½ cup Greek yogurt
- Monterey Jack And Cheddar Cheese Blend
- Fresh Cilantro
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How to Make Ranchero Roasted Vegetable Enchiladas Rsc
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 lb red potatoes (cubed), 1 cup frozen corn, and 1 medium onion (chopped).
- Add 2 tablespoons olive oil and half of a 1-ounce packet of ranch seasoning. Toss to coat.
- Spread the mixture evenly on a large rimmed baking sheet lined with parchment paper.
- Roast for 30 minutes, stirring halfway through, until vegetables are tender and slightly crisp.
- Meanwhile, place 5 ounces baby spinach in a microwave-safe bowl, cover with a paper towel, and microwave for 2-3 minutes until wilted.
- Drain the spinach thoroughly and squeeze out excess water.
- Drain 1 (15-ounce) can of black beans.
- In a medium bowl, combine the drained black beans, wilted spinach, the remaining ranch seasoning, and 2 ounces of shredded cheddar cheese.
- Gently fold in the roasted vegetables.
- Reduce oven temperature to 375°F (190°C).
- Lightly oil an 8x11 inch and an 8x8 inch casserole dish.
- Assemble enchiladas: fill each flour tortilla (approximately 10-12) with about ½ cup of the vegetable mixture, roll tightly, and place seam-side down in the prepared casserole dishes.
- In a small bowl, whisk together 1 ½ cups enchilada sauce and ½ cup Greek yogurt until smooth.
- Ladle the sauce evenly over the enchiladas. Top with the remaining 6 ounces of shredded cheddar cheese.
- Cover the casserole dishes with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
49g
Fat
55g
Carbs
26g
