As I mentioned above, I've tried this recipe using both corn and flour tortillas. Thanks for a keeper recipe darling! There were certainly no complaints from my husband as the kitchen overflowed with enchiladas throughout the week as I tried to get this recipe right. Place the spinach in a large bowl. Variety is the spice of life. So I wanted to create something that was flavorful and creamy enough, but you didn’t even notice the lack of cheese. Add sweet potatoes to a large pot. I will use it in many different dishes in the future. Smoky Sweet Potato and White Bean Enchiladas with Cilantro-Lime-Avocado Cashew Sauce, peeled and chopped into equal-sized rounds. Bake for 25 minutes. The sauce is creamy, cheesy, a little tangy, a little spicy, and a LOT delicious. Does this recipe keep in the freezer well or no? Your email address will not be published. Preheat the oven to 350ºF. Drain sweet potatoes. These Spinach and White Bean Enchiladas would go awesome with: Cilantro Lime Rice, Easy Taco Rice, Warm Corn and Avocado Salad, or Cumin Lime Roasted Sweet Potatoes. Once thawed, squeeze out as much water as possible from the spinach and place it in a large bowl. We really enjoyed them and I’m excited to have another enchilada recipe in our rotation! Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Thank you for sharing this recipe. Season with salt. We both really liked the sauce. Stack them on a plate as they come out of the skillet and set them aside. Welcome to the world of delicious recipes designed for small budgets. To start the pepper jack sauce, add 1 Tbsp butter and one minced clove of garlic to a small sauce pot. Thank you. Smoky, spicy and delicious. as a healthier alternative to sour cream!Come join The Garden Grazer on Instagram and share a pic if you make these. They are the best enchiladas I have ever made, hands down. Super easy assembly for a healthy weeknight meal! Smothered in a deliciously creamy avocado cilantro sauce. Choose a casserole dish that fits 12 of the rolled enchiladas snugly to help keep them from unrolling. Use it as dipping sauce for taquitos, or dolloped on tacos, nachos, burritos, etc. block of pepper jack cheese. He probably would have inhaled the entire casserole dish if I had let him! Smothered in a creamy avocado cilantro sauce. Place tortilla seam-side down in casserole dish. Make sure your enchiladas are in the dish with the seams facing down and that they fit snuggly together. Top the enchiladas with chopped cilantro for garnish, if desired. Add a touch more broth or water if necessary to blend. In fact, they’re a little on the hot side! of the shredded cheese, garlic powder, cumin, salt, and a little freshly cracked pepper. Copyright © 2020 Vegan Vigilante on the Foodie Pro Theme. Heat oil in a large pan over medium heat. *Preferably cannellini or great northern beans. That is not such a huge alteration that she made a “totally different recipe”, and since chicken is drier than canned beans I think the addition of the enchilada sauce is actually a very helpful suggestion. Put back in pot and mash thoroughly with potato masher. Thanks! Pour remaining enchilada sauce over enchiladas. Toast the tortillas on each side in a dry skillet over medium-low heat until they are a slightly stiff and have browned just a bit on the edges. This post may contain affiliate links. I like to pour it down the center and let some of the tortillas stay exposed on the sides. , I forgot to add that the Avocado Cilantro Sauce is fantastic! Required fields are marked *. Thanks for sharing! I'll update it so it's more precise – thanks so much!! , Hi Cinde! I use fresh spinach instead of frozen and I try to make a pico de gallo, with spicy serranos, to top them with, it adds a nice spicy kick to the enchiladas. Learn More About Me →. I’d love to know how it turned out for you. Add enough olive oil to coat the bottom of another small frying pan. I really liked the fact that the tortillas weren’t overly drenched in sauce and came out crispy on the ends. Don’t make it without it! Repeat above step until casserole dish is filled, about 12 enchiladas. Folks, this is a 1.76 ounce jar. I used fat-free. Begin by slightly toasting 12 6-inch corn tortillas in a dry skillet over medium-low heat. Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Stir well. If you try and recipe, be sure to come back and visit to leave a comment. White Bean Enchiladas! Pour the pepper jack sauce over the enchiladas. I made this a few weeks ago and ended up having to use pinto beans instead of white because that’s all I had, also did fresh spinach. Required fields are marked *. Join me for delicious recipes designed for small budgets. My fiance especially loved it. White Bean Enchiladas! Begin preheating the oven to 350ºF. Stir in 1/4 tsp salt. When they’re done, eat your servings, let the rest cool, then roll up the foil around each pair and freeze in a plastic bag. I’m absolutely loving these creamy white enchiladas! I leave only the outer edges of the tortillas uncovered, otherwise they’re way too chewy. Place tortilla on plate and fill with sweet potato mixture. Add bell peppers and zucchini. Super easy assembly for a healthy weeknight meal! I made this last night, and it was very delicious and satisfying! The dish turned out amazing, it disappeared quickly This will definitely go into my regular rotation! Love cooking, great site for inspiration! Rinse and drain one 15oz. Rich with flavor and packed with nutrients, this is one recipe your entire family will appreciate, even the non-vegans in the crowd. I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Thanks for your review of a totally different recipe. Slice green onions. Thanks for the message. Notify me of follow-up comments by email. Add a ladle of enchilada sauce to a small frying pan, heat on low. Cover with water. Fold. White beans make an inexpensive and fiber filled alternative to chicken in these creamy Spinach White Spinach White Bean Enchiladas. Didn’t last long. Remove and cool for 10-15 minutes. Smoky, spicy and delicious. I would probably make with flour tortillas next time. Keep it to yourself. Begin filling the tortillas with the spinach and white bean mixture, rolling them up, and then placing them in a casserole dish coated with non-stick spray. Thanks for sharing! can white beans and add them to the bowl along with 4oz. To give it some heat, I added some scotch bonnet hot sauce to the sauce. As an Amazon Associate I earn from qualifying purchases. Bake the enchiladas in the preheated oven for 35-40 minutes, or until the edges of the tortillas are brown and the pepper jack sauce is thick and browned on the edges. Half will be used for the enchilada filling and half will be used for the sauce. Half will be used in the filling of the enchiladas and half will be used for the sauce. Fill each tortilla with 1/3 cup of the chicken/white bean filling. I used chicken instead of beans and added green enchilada sauce to the stuffing mix to give it moisture. Spinach White Bean Enchiladas with Pepper Jack Sauce. Thanks for the recipe! Tina made one substitution that Beth even suggested in the description of the recipe (chicken instead of beans) and added one ingredient. This enhances the flavor and makes them a little stronger. Thaw 1/2 lb. Notify me of replies to this comment via e-mail. I made this recipe exactly as is the first time, which was pretty good. January 13, 2014 By Kaitlin McGinn 10 Comments. Happy to hear you enjoyed the enchiladas!! All comments are welcome! Rinse and drain the white beans, then add them to the bowl with the spinach. This recipe, along with the hearty black bean quesadillas are a staple in my heart + kitchen. Broth for a minute. Squeeze as much moisture out of the thawed spinach as possible. Try it both ways and decide for yourself. Subscribe now and get the latest updates on new recipes, guides, tips and giveaways. I use 6 sheets of foil as dividers between and under the enchiladas (so the pan looks like this from the side: -UUUUUU-), two per sheet of foil. Once the cream cheese has melted in, begin adding the remaining 4oz. Once all the cheese has been melted into the sauce, turn the heat off and allow it to cool slightly. In my head, I always automatically increase or double the amount of corn tortillas to flour tortillas but forgot to specify that above.
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