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White Bean & Spinach Enchiladas

White Bean and Spinach Enchiladas

I feel like just about anywhere you go to get enchiladas you’re either confronted with a plate of impressively stuffed full, absolutely delicious rolls of meat…or a sad, half empty, cracking corn tortilla with some beans and cheese leaking out. (OK, I admit, that second one is very influenced by a recent taco bell trip…don’t judge…)

I love Mexican food, and I’m not willing to settle for a dry, half empty roll of beans! That is a poor excuse for an enchilada! You can SMELL the flavor on a real, authentic platter of enchiladas, I wanted to make something that got close to that, but of course, stay meat-free!

When I make these at home I actually do them three different ways, to accommodate our strange little family. I make one with just the stuffing and salsa, before I add the cheese, and cook that separately. It’s completely vegan that way and, once chopped up small, is a perfect little dinner for my munchkin. I then mix in the cheese and make half the pan for myself, and then stir in some chopped chicken (I slow cook it with coriander, cilantro, red pepper and cumin) to the remaining filling and serve those to the hubby. So technically we’re all eating something a little different…but at least we can all eat it together! 🙂

White Bean and Spinach Enchiladas 2

I much prefer corn tortillas in this recipe over flour. They keep it lighter, and also gluten free. There is one caveat to working with corn however, if you don’t keep them moist and move quickly, they will dry out and crack. I find the easiest way to work with them is by wrapping a stack of 10-15 in damp paper towels, microwaving for about 15 seconds, and then quickly stuffing them. Once they are stuffed and placed, seem side down in the pan, cover them with some salsa to keep them moist. They still taste great when they’re cracked, but I’m all about that presentation too!

Jalapenos can vary drastically in flavor. I made this recipe just the other night and used three big ones and the salsa actually came out SWEET! Sometimes I’ll use just one and it’s so spicy we’re all tearing up around the table. The best way to find out what kind of a pepper you’ve got is to just taste a little bit. And remember that they do get a little sweeter after roasting.

This recipe is super adaptable. If you’re feeling like red sauce, mix up a batch of my Red Salsa and stir in black beans and kale instead. Instantly changes the look and feel of the recipe, but it’s still damn delicious!

White Bean Spinach Enchiladas
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 


Course: Main Course
Cuisine: Mexican
Servings: 8 people
Ingredients
Salsa
  • 1/2 medium red onion
  • 2-3 jalapenos
  • 3 cloves garlic
  • 2 # tomatillos
  • 1/2 cup cilantro
  • 1 tsp kosher salt
  • 1 tsp roasted cumin
  • 1/4 tsp cayenne
Filling
  • Corn Tortillas packaged
  • 4 oz cotija crumbled
  • 1/2 tsp white pepper
  • 2 Tbsp EVOO
  • 1 tsp roasted cumin
  • 1 1/2 tsp kosher salt
  • 2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1/2 medium red onion
  • 2 cloves garlic
  • 1 1/2 cups veg stock
  • 1 Tbsp corn starch or 2 Tbsp Flour
  • 1 can cannelini beans drained
  • 10 oz pkg frz spinach
  • 1 cup mozzarella shredded
Instructions
Roast the Veggies
  1. Preheat the oven to 450, drizzle some olive oil on a sheet pan. Peel and halve the tomatillos, halve and seed the jalapenos, smash the garlic and remove it from it's papery skin. Cut the red onion into a couple large chunks. Toss everything on the sheet pan with a pinch of white pepper, some cumin and salt.Preheat the oven to 450, drizzle some olive oil on a sheet pan. Peel and halve the tomatillos, halve and seed the jalapenos, smash the garlic and remove it from it's papery skin. Cut the red onion into a couple large chunks. Toss everything on the sheet pan with a pinch of white pepper, some cumin and salt.

  2. Roast the veggies until the tomatillos start to get a little brown, 30-40mn. Don't stir them as the tomatillos will 'squish' once they start to roast!

Make the Sauce
  1. While the veggies are roasting add 2 Tbsp EVOO to a large skillet and heat until glistening. Dice the other half of the onion and mince the garlic. Add the onions and garlic to the hot pan and saute until the onion starts to turn translucent. Add the rest of the spices and continue to saute until they are aromatic, about 1 minute. 

  2. Sprinkle the corn starch (or flour) over the onion mixture and quickly stir to combine. Pour in the stock and whisk to break up the veggies. Bring back to a simmer and allow to thicken.

  3. Once the base has come to a simmer, pour in the beans and add the (thawed) frozen spinach. Stir together and bring back to a simmer. Once it is simmering, turn off the heat and add the mozzarella (if using).

Make the Salsa
  1. While you're waiting on the sauce, dump all the roasted veggies into a blender and pulse. Once they are well combined taste, and then add the cilantro and cayenne and adjust seasoning to taste. Pour just enough salsa on the bottom of a 9x13" pan to cover it.

Assemble and Bake
  1. Wrap a batch of about 10 tortillas in a damp paper towel and stick in the microwave for 10 seconds to get them pliable. Moving quickly take one tortilla at a time and scoop a generous portion of the filling into the middle. Wrap the edges around the filling and place seam-side down in the prepared baking dish.

  2. Once all of the tortillas are filled and stuffed in the dish (pack them tight!) pour the remaining salsa over them. If you are using crumbled cotija cheese sprinkle that on top.

  3. Stick back in the oven for 10-15mn, or until the sauce is bubbly, and the cheese is melted. Serve!



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