Spinach Enchiladas

2013-01-12 17.55.28

Enchiladas are one of my very favorite foods. This dish can be mild or spicy depending on the enchilada sauce or cheese used. My favorite enchilada sauce is Hatch. After living in New Mexico for a couple years, I still salivate over the abundant chili dishes that are possible with fresh roasted chilies.

Ingredients:

24 corn tortillas

1 can black beans, drained and rinsed

2 cans Hatch red chili enchilada sauce

1 medium onion, chopped

6 oz baby spinach

1 large bell pepper, any color, chopped

1 bag Diaya mozzarella or Pepper Jack cheese

1 TBS olive oil or 4 TBS water to cook veggies (if using water, watch very carefully to not burn)

Optional ingredients: frozen corn, fresh garlic, mushrooms, Boca crumbles, mix and match to your tastes

 

Directions:

Preheat over to 425 degrees

Sauté onion in oil or water over medium heat, add bell pepper. Cook until slightly soft. Add beans and 1/3 can enchilada sauce, stir, add spinach, cover and let wilt. Soften tortillas in microwave with dampened paper towel over them, 30 seconds. More time if still hard to roll without breaking. Pour enough enchilada sauce into a long casserole dish to cover bottom, about 1/3 of can. Take one tortilla and place a large spoonful of filling into tortilla. Roll into enchilada and place in casserole dish. Repeat until filling is gone. Cover enchiladas with rest of sauce. Cover all with cheese.

 

Bake 30 minutes or until sauce is bubbling. Serve hot with sliced avocado and/or Tofutti sour cream.

 

 

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

One comment

  1. Guess what, I have never had enchiladas. Not ever. It might sound strange to you, but they’re not abundant in Norway 🙂 This looks really yum however, so I’m thinking it’s time to venture into a broader variety of Mexican foods. Will try!

    -Kristine

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