Spicy Vegetarian Enchiladas

“I love the spicy notes of this dish with Cab Franc; it’s a delicious combo. This recipe idea came about when one of our recent guests expressed a desire for more vegetarian dishes paired with red wine.”
– Denise Gill, Tasting Room Manager

– Serves 4 –

1 Tbsp. AVV olive oil
¼ cup red onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
½ tsp. chili powder
2 ears of corn, cut off the cob
1 tsp. cumin
2 small zucchinis, grated (1 yellow & 1 green)
2 cups baby spinach, julienned
2 Tbsp. canned green chilies, diced
15 oz. canned black beans, drained & rinsed
10 oz. canned enchilada sauce
8 flour tortillas
2 cups shredded cheddar

Method of Preparation:
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add red onion, garlic, jalapeño and corn. Stir in chili powder and cumin. Cook 6 minutes, stirring occasionally.

Add zucchini and spinach and cook until the spinach is slightly wilted, then add the green chilis, black beans and ¼ cup of enchilada sauce. Cook 3 minutes more to heat up.

Pour half of the remaining enchilada sauce into a 9″× 13″ baking dish and spread into a thin layer. Add a large scoop of vegetable mixture and 2 Tbsp. cheese into the center of each tortilla and roll up tightly. Place each tortilla seam down in the baking dish, side-by-side, then top with the remaining enchilada sauce and remaining cheese. Bake until cheese is melted, 15 to 18 minutes.

Garnish with tomatoes, avocado, and sour cream.