Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa. Print Ingredients Butter, as needed Vegetable oil, as needed 12 ea. Corn or whole wheat tortillas 6 inch 1 each Onion, diced 3 ea. Garlic cloves, minced 1 tsp. Cumin 1 pound Spinach, cleaned 15 oz. Pinto beans, cooked and drained 3 cups Roasted tomato salsa 12 oz. Pepper jack cheese, grated 1 cup Feta cheese, crumbled Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa. Directions 1. Pre-heat the oven to 350ºF. 2. Heat the butter and vegetable oil in a medium-sized skillet until hot and bubbling. Dip a brush into the fat and brush an 11×7 glass or ceramic baking dish to coat well. 3. Soften tortillas by briefly heating them one at a time in the hot fat, cooking them only until soft and removing at once. Stack the tortillas as they are done and set aside, covered with a paper towel. 4. To assemble the filling, add the diced onion, garlic, and cumin to the skillet, and cook until soft and translucent. 5. Add the spinach and cover the pan with a lid to allow the greens to steam for 4 to 5 minutes. Add the beans, season to taste, and reserve in a bowl. 6. To assemble enchiladas, spread one tablespoon of salsa on each tortilla. Add ½ cup of the beans and greens filling, one tablespoon of feta and a small hand-full of pepper jack. 7. Roll the enchilada and place seam down in the baking dish, packing the enchiladas tightly side by side. 8. When all 12 enchiladas have been rolled, spread the remaining salsa and cheeses on top. 9. Bake the enchiladas for 20 to 25 minutes at 350ºF until lightly brown on top. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.