Spinach and Pinto Bean Enchiladas with Cotija Cheese
These spinach and pinto bean enchiladas are stuffed with handfuls of cotija cheese and topped with an easy homemade enchilada sauce.
For the Enchilada Sauce:
28 oz canned Whole Peeled Tomatoes
1 cup Diced Red Onion
1 clove Garlic
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Oregano
1/2 tsp Smoked Paprika
1/2 tsp Salt
For the Enchiladas:
2.5 oz Baby Spinach, finely chopped
1 1/2 cups Pinto Beans
1/2 cup Minced Red Onion
8 oz Cotija Cheese, grated, divided
1/4 tsp Salt, to taste
12 Corn Tortillas
Toppings: Avocado and Minced Cilantro
To make the enchilada sauce, combine all of the ingredients in a blender. Puree until smooth. Transfer to a pot on the stove and bring to a boil over high heat. Reduce heat to low and simmer for 10-15 minutes, or until thickened.
Meanwhile, heat oven to 375F.
In a large bowl, toss together the spinach, pinto beans, red onion, three quarters of the cotija cheese, lime juice, and salt. Season to taste and set aside.
Warm tortillas either by charring them over the stovetop or in the microwave. Set aside.
To prepare the enchiladas, spread about 1 cup of sauce over the bottom of a 9x13-inch baking pan. Scoop ⅓-1/2 cup of the enchilada filling into the center of each tortilla. Roll gently and place seam side-down in the prepared pan. Repeat with remaining tortillas. If there is any filling left over, sprinkle it over the top.
Top with the remaining enchilada sauce and the remaining cheese.
Place in the oven and bake until lightly browned and bubbling, about 20-25 minutes. Let cool slightly in the pan. Top with cubed avocado and cilantro leaves before serving.