Fusion Enchiladas

Directions

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