Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 06-01-2012
Tags: beans, Cheese, enchiladas, spinach, vegan
When I lived in Colorado, I became addicted to green chili sauce. They put it on everything out there. It usually has pork in it, so I had to come up with my own version when I became vegan. It is a little spicy for my kids, so I usually bake the enchiladas ( or whatever I am putting it on) without the sauce and then add it to mine.
Bean and Spinach Enchiladas
1 large package of corn tortillas (about 24)
1 lb bag of white beans cooked (I cook mine in the crock pot, about 4 hours on high with a couple of bay leaves)
5 cloves of garlic
salt and pepper
1 bag of spinach
1 cup of Cheddar Diaya
1 cup of Mozzarella Diaya
Green Chili Sauce (recipe below)
Heat the oven to 375. Heat the tortillas in a skillet or on a griddle sprayed with cooking spray until they begin to brown to each side. Put the garlic in the food processor and blend until it is finely chopped. Add in the cooked beans and blend until most of the beans are pureed. You want it to have a little texture. Lightly oil or spray and large casserole dish. Fill each tortilla with 2 TBSp of the bean mixture and a little bit of spinach. Roll them up tightly and place the enchiladas in the dish. When all of the enchiladas are filled, cover them with the green chili sauce and top with the cheese. (You can also bake the enchiladas without the sauce and add it later if not everyone likes spice.) Bake the enchiladas for about 25 minutes until the cheese is all melted and the sauce is bubbly.
Green Chili Sauce
1 TBSP canola oil
1 medium onion diced
3 cloves of garlic diced
2 tomatoes diced
3 7 Oz cans of diced green chilis
2 cups of water or vegetable broth
2 tsp cumin
1 tsp chili powder
1/2 tsp liquid smoke to 1 tsp of smoked paprika
Heat the oil in a large sauce pan. Add in the onion and cook for 5 minutes. Add in the rest of the ingredients and bring to a simmer. Let the sauce simmer for at least 1 hour. You can also let it cook in the crock pot on low all day. Use a standing blender or immersion blender to blend the sauce until it is smooth. Any leftover sauce can be frozen or refrigerated for a few days.