Fusion Enchiladas

preheat oven to 425°F prepare refried edamame: bring 2 cups of water to a boil over high heat. Add onion, garlic, and edamame, bring back to a boil and cook for 4 minutes. Drain onion-bean mixture, reserving 1/4 cup cooking liquid. Pour bean mixture and reserved cooking liquid into a food processor and add cumin, chili powder and lime juice. Puree until almost smooth and season with salt and pepper. Set aside prepare beef filling: in a small bowl combine 1/2 tsp oil, garlic and cumin. add beef and mix well to season.

in a nonstick saute pan, heat remaining 1 tsp oil over medium-high heat. Add beef and saute for 1 minute, until lightly browned. Add corn, red pepper and spinach, and mix well to combine. Add 1/4 cup tomato sauce and cook for 1-2 minutes until heated through. season and remove from heat.

spread 1/2 cup remaining tomato sauce over the bottom of a 9x13 inch baking dish and set aside.

spread tortillas out in a single layer on a flat work surface. Scoop 2-3 tbsp edamame filling and spread in he centre of each tortilla. Top with 2-3 tbsp beef mixture and roll tightly. Place enchiladas seam-side down on top of tomato sauce in baking dish. Cover with remaining tomato sauce, top with cheese and place dish in oven.

Bake until hot throughout and cheese is melted, about 8 minutes.