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1
Preheat oven to 400 degrees.
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2
Combine potatoes, frozen corn and onions in large glass bowl.
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3
Add olive oil and half of ranch seasoning packet, toss to combine.
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4
Spread mixture evenly on a large rimmed baking sheet lined with parchment paper.
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5
Roast, stirring once half way through cook time, until vegetables are tender and crisp approximately 30 minutes.
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6
Meanwhile, Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted.
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7
Strain spinach and squeeze out excess water.
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8
Strain black beans.
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9
Mix together beans, spinach, the remaining ranch seasoning and 2 ounces of shredded cheese.
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10
Fold in roasted vegetables.
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11
Reduce oven temperature to 375 degrees.
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12
Lightly oil BOTH an 8 x 11 inch casserole dish and an 8 x 8 casserole dish (or 1 extra-large casserole; I found that the two pans held 10 enchiladas perfectly.
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13
).
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14
Assemble enchiladas by filling tortillas with 1/2 cup of vegetable mixture, roll and place in casserole dish seam side down.
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15
Wisk together enchilada sauce and Greek yogurt until smooth.
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16
Ladle sauce evenly over enchiladas, top with remaining 6 ounces of cheese.
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17
Cover pans with aluminum foil and bake for 30 minutes.
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18
Remove foil and bake an additional 5-10 minutes until cheese is bubbly.
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19
Garnish with cilantro.
