1. Heat oil in a large nonstick skillet. 2. Saute the onions and garlic over moderate heat for about 5 minutes, keep covered between stirrings. 3. Add corn, carrots, and water. 4. Cover and cook for another 5 minutes, until carrots are soft. 5. Squeeze excess water out of spinach, then place in pan. 6. Add enchilada sauce, scallins, beans, and salt. 7. Heat until all ingredients are hot, then stir in cheese. 8. Warm tortillas. 9. Place 1/6 of filling in each tortilla, roll, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
