MOOJ Paneer Enchiladas

Ingredients

For the filling

• 1 tbsp olive or neutral oil

• 1 medium yellow onion, diced

• 1 bell pepper, diced

• 1 block (10 oz) MOOJ Taco Paneer, thawed

• 1 cup frozen corn

• 1 can (15 oz) black beans, drained and rinsed

• ½ packet (about 2 tbsp) taco seasoning

• ¼ to ½ cup water

To Assemble

• 8 flour tortillas (8-inch)

• 1 can (19 oz) red enchilada sauce

• 1½ cups shredded Mexican-blend cheese

For serving (optional)

• Chopped cilantro

• Sliced green onion

• Sour cream or plain Greek yogurt

Instructions

1. Preheat the oven. Heat the oven to 375°F.

2. Sauté the vegetables. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook 5 to 6 minutes, stirring occasionally, until soft and lightly browned.

3. Brown the paneer. Crumble the paneer into the pan and cook 3 to 4 minutes, stirring only every minute or so, until it has light golden-brown spots.

4. Finish the filling. Stir in the corn, black beans, taco seasoning and ¼ cup of water. Cook 3 to 4 minutes, adding more water a splash at a time, until everything is hot and the mixture holds together without being watery. Take the pan off the heat and let the filling cool for about 10 minutes so it doesn't tear the tortillas.

5. Warm the tortillas. Warm the tortillas one at a time in a dry skillet over medium heat, 15 to 20 seconds per side, until soft and pliable. Stack them under a clean kitchen towel to keep warm.

6. Roll the enchiladas. Spread about ¾ cup of enchilada sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping ½ cup of filling down the center of a tortilla, roll it into a tight cylinder, and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.

7. Sauce and cheese. Pour the remaining sauce over the enchiladas, making sure the tortilla edges are covered so they don't dry out. Sprinkle the cheese evenly over the top.

8. Bake. Bake 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned. Let rest 5 minutes, then garnish and serve.

Tips

Make it your own

• Add your favorite vegetables: Spinach, zucchini or diced jalapeño all work in the filling. Pinto beans can stand in for black beans.

• Watch the salt: Taco MOOJ is already seasoned, so add the taco seasoning a little at a time and taste as you go. Low-sodium seasoning works well here.

• Prefer corn tortillas? Use 10 to 12 small ones and brush them lightly with oil before warming so they don't crack when you roll them.

• Boost the protein: Top with a spoonful of plain Greek yogurt in place of sour cream.

• Make ahead: Roll the enchiladas and refrigerate them in the dish up to a day. Add the top sauce and cheese right before baking, and add about 10 minutes to the bake.

Nutrition (per serving)