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.
4 thoughts on “Bean and Spinach Enchiladas”
I am so excited….this is on my menu next week!
Let me know how the enchiladas turn out. The sauce is so yummy. I put it on everything!
So the enchiladas were a great supper on a chilly evening. I lessened some of the spice in the sauce, and it was a big hit with the kiddos! This is a super easy recipe that offers great taste. Next time I am going to make the sauce before hand so that it makes it a super quick meal too. I cooked the beans on low for like six hours…..and I used pinto because that is what I had…yummo!
Sometimes I double the recipe for the sauce and then freeze the extra so I have it on hand when I want it. Although it sometimes never makes it to the freezer.