The last enchiladas went over so well, that I decided to try another batch. These ones aren't quite as hearty as the vegetable enchiladas that I made before as they lack any legumes or other significant sources of protein. They were still quite tasty though.

Spinach, Potato, and Corn Enchiladas

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 large baking potatoes
• 1 Tbsp. olive oil
• 1 large red bell pepper, seeded and sliced
• 1 onion, chopped
• 1/2 c. fresh or frozen corn
• 280g spinach
• 828mL enchilada sauce
• salt and pepper, to taste
• 12 corn tortillas
• 125g cheddar cheese, shredded

Directions

1. Preheat oven to 190°C (375°F).
2. Pierce the potatoes with a fork several times, place on a baking sheet, and bake at 190°C (375°F) until tender (~40 minutes).
3. Set aside to cool, then dice.
4. Reduce oven temperature to 180°C (350°F).
5. Heat the oil over medium heat.
6. Add the bell pepper and onion and cook until softened (~5 minutes).
7. Add the diced potatoes, corn, and spinach and cook for a minute or two.
8. Pour in 1 c. (~240mL) of the enchilada sauce, cover, and cook for ~5 minutes.
9. Season to taste with salt and pepper and set aside.
10. Pour ~1/2 c. (120mL) of the remaining enchilada sauce into a 23x33cm (9x13") baking dish.
11. Gently warm the remaining enchilada sauce (~450mL) in a frying pan.
12. Working with one tortilla at a time, dip it into the sauce until the tortilla is warmed and softened. Then take the tortilla out, place it in the prepared baking dish, and spoon ~1/12 of the filling in a line down the centre of the softened tortilla. Roll it up and place it seam-side down in the dish. Repeat with remaining tortillas, packing the enchiladas in relatively tightly.
13. Pour any remaining sauce over the enchiladas.
14. Top with the cheese.
15. Bake at 180°C (350°F) until enchiladas are headed through and cheese is melted (~20 minutes).
16. Serve hot and garnish with salsa, sour cream, avocado, sliced radish, and/or cilantro if desired.