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1
Preheat oven to 425F
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2
Prepare refried edamame: Bring 2 cups water to a boil over high heat.
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3
Add onion, garlic and edamame, bring back to a boil and cook for 4 minutes.
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4
Drain onion-bean mixture, reserving 1/4 cup cooking liquid.
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5
Pour bean mixture and reserved cooking liquid into a food processor and add cumin, chili power and lime juice.
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6
Puree until almost smooth and season with salt and black pepper.
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7
Scrape into a bowl and set aside.
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8
Prepare beef filling: In a small bowl, combine 1/2 tsp oil, garlic and cumin.
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9
Add beef and mix well to season.
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10
In a nonstick saute pan, heat remaining 1 tsp oil over medium-high heat.
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11
Add beef and saute for about 1 minute, until lightly browned.
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12
Add corn, red pepper and spinach, and mix well to combine.
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13
Add 1/4 cup tomato sauce and cook for 1 to 2 minutes, until heated through.
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14
Season with salt and black pepper and remove from heat.
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15
Spread 1/2 cup remaining tomato sauce over the bottom of a 9 x 13-inch baking dish and set aside.
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16
Spread tortillas out in a single layer on a flat work surface.
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17
Scoop 2 to 3 tbsp edamame filling and spread in the center of each tortilla.
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18
Top with 2 to 3 tbsp beef mixture and roll tightly.
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19
Place enchiladas seam-side down on top of tomato sauce in baking dish.
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20
Cover with remaining tomato sauce, top with cheese and place dish in oven.
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21
Bake enchiladas until hot throughout and cheese is melted, about 8 minutes.
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22
Remove from oven and serve immediately.
