Post by Loupy on Mar 30, 2014 19:49:37 GMT -7
White Bean Spinach Enchiladas with Avocado Cilantro Sauce
From: Kaitlin M @ www.thegardengrazer.com/
Vegan, gluten-free (with corn or gluten-free tortillas)
This a pretty much a marriage between two of my all-time favorite recipes: Black Bean Spinach Enchiladas and Creamy Cilantro-Lime Dressing. I took it as a challenge to create another enchilada recipe that competed with the utter deliciousness of the popular black bean enchiladas. But first, I had some guidelines I wanted these to meet. One, I wanted them to be vegan and gluten-free. It's common for enchiladas to be overflowing with cheese, so I wanted to create something that was flavorful and creamy enough that you didn't even think twice about the lack of cheese. Also, I wanted a quick, easy sauce. I'm talking throw everything in a blender... blend... done. It's not spicy at all, so I made suggestions if you're looking to kick it up. 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. So happy with the results and pumped to have another delicious enchilada recipe - and vegan at that! Hooray!
Ingredients
Two 15 oz. cans cannellini beans, rinsed and drained
6 oz. baby spinach
4 green onions, sliced
2 cups corn (I used frozen, thawed)
1 1/2 tsp. cumin
8 large flour tortillas, or about 16 corn tortillas for gluten-free
Cilantro for garnish
{For the sauce}
2 avocados
1 cup loosely packed cilantro, stems removed
1/2 cup onion or shallot, roughly chopped
2 cloves garlic
1 cup vegetable broth
Juice from 1 lime
2 tsp. white wine vinegar
1 tsp. cumin
1/8 tsp. salt
Optional: add jalapeno, cayenne pepper, or ground chipotle for a kick!
Directions
Make the sauce: in a blender or food processor, puree all ingredients until smooth.
Add a touch more broth or water if necessary to blend.
Preheat oven to 350.
In a pan over medium heat, saute the spinach for 2-3 minutes or until just wilted.
In a medium bowl, combine beans, green onion, corn, sauteed spinach, and cumin.
Stir to combine.
Distribute bean mixture evenly throughout the tortillas.
Coat the bottom of a 9x13 inch glass baking dish with a thin layer of the sauce.
Roll up the tortillas, and place seam side down in the dish.
Pour the remaining sauce over the top of the enchiladas.
Bake for 25 minutes.
Garnish with cilantro before serving.
From: Kaitlin M @ www.thegardengrazer.com/
Vegan, gluten-free (with corn or gluten-free tortillas)
This a pretty much a marriage between two of my all-time favorite recipes: Black Bean Spinach Enchiladas and Creamy Cilantro-Lime Dressing. I took it as a challenge to create another enchilada recipe that competed with the utter deliciousness of the popular black bean enchiladas. But first, I had some guidelines I wanted these to meet. One, I wanted them to be vegan and gluten-free. It's common for enchiladas to be overflowing with cheese, so I wanted to create something that was flavorful and creamy enough that you didn't even think twice about the lack of cheese. Also, I wanted a quick, easy sauce. I'm talking throw everything in a blender... blend... done. It's not spicy at all, so I made suggestions if you're looking to kick it up. 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. So happy with the results and pumped to have another delicious enchilada recipe - and vegan at that! Hooray!
Ingredients
Two 15 oz. cans cannellini beans, rinsed and drained
6 oz. baby spinach
4 green onions, sliced
2 cups corn (I used frozen, thawed)
1 1/2 tsp. cumin
8 large flour tortillas, or about 16 corn tortillas for gluten-free
Cilantro for garnish
{For the sauce}
2 avocados
1 cup loosely packed cilantro, stems removed
1/2 cup onion or shallot, roughly chopped
2 cloves garlic
1 cup vegetable broth
Juice from 1 lime
2 tsp. white wine vinegar
1 tsp. cumin
1/8 tsp. salt
Optional: add jalapeno, cayenne pepper, or ground chipotle for a kick!
Directions
Make the sauce: in a blender or food processor, puree all ingredients until smooth.
Add a touch more broth or water if necessary to blend.
Preheat oven to 350.
In a pan over medium heat, saute the spinach for 2-3 minutes or until just wilted.
In a medium bowl, combine beans, green onion, corn, sauteed spinach, and cumin.
Stir to combine.
Distribute bean mixture evenly throughout the tortillas.
Coat the bottom of a 9x13 inch glass baking dish with a thin layer of the sauce.
Roll up the tortillas, and place seam side down in the dish.
Pour the remaining sauce over the top of the enchiladas.
Bake for 25 minutes.
Garnish with cilantro before serving.
