Tag Archives: spinach

Black Bean & Spinach Enchiladas

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It’s no secret that I LOVE Mexican food, like completely mildly obsessed.  Finding vegan options however, makes it a little harder to get Mexican food that tastes even close to the meat and cheese filled dishes that are usually prepared.

We had enchiladas all the time when we were kids.  While I did love them, I look back and realize they were far from a healthy meal.  Lots of meat, cheese, sauce from cans (muy processed, no bueno), other dairy ingredients, and white flour tortillas.  Oh man.  That’s not going to fly these days, not in this house.  But just because we are making things healthier does NOT mean sacrificing taste.  I promise you will love these.  My über non vegans brother devoured the leftovers at work the next day asking for more!  I’d say that’s a success ;-)

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Even though it looks like a ton of ingredients, it comes together easily! 

For the sauce: (Adapted from Food Netwark)

  • 3 tbsp olive oil

  • 1 tbsp flour

  • 2 tbsp chili powder

  • 1 tbsp oregano

  • 1 tsp cumin

  • 1/2 tsp salt

  • 8 oz tomato paste

  • 2 cups low sodium vegetable broth

For the enchiladas:

  • 1 small/medium onion chopped

  • 3 garlic cloves, minced

  • 2 cups packed organic spinach

  • 1/2 cup mushrooms

  • 5 green onion chopped, leave one for top

  • 1 cup organic corn

  • 2 cups organic black beans

  • 1 tsp cumin

  • 1 tsp salt

  • 1/2 tsp pepper

  • large handful chopped cilantro, another small bunch chopped for top

  • 1-1 1/2 cups non dairy cheese blend  + handful for top (I used the 3 soy cheese blend from Trader Joes)*

  • 8 tortillas – I found brown rice tortillas at Trader Joes, otherwise whole wheat flour will work

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For the sauce:

  1. Heat the oil in medium saucepan.  Add flour and whisk.  Stir in all spices and cook for a minute.

  2. Add tomato paste and broth.  Bring to a boil, then reduce heat and simmer while you prepare the filling

For the filling:

  1. Saute the onion and garlic for several minutes, about 7 to 10.  Add spinach and cook for just a couple of minutes, until spinach wilts.  Remove from heat.

  2. In a large bowl, combine the rest of the ingredients except tortillas and what is reserved for topping.

  3. Add in onion and spinach.

  4. In a large oven safe dish, spoon about a cup of sauce on bottom of dish.

  5. Fill each tortilla with filling, make them stuffed but not so much that you can close it.  Roll it and close it, placing sealed side down in baking dish.  Could get a little messy, just a warning ;-)

  6. Spoon remaining sauce over tortillas.  Sprinkle with remaining cheese, green onion, and cilantro.

  7. Bake at 375 for 20 minutes, serve and enjoy!!

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Do you love Mexican food as much as I do?  What is your favorite?

Rosemary Flatbread

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Hi Hi!!

How is everyone’s Hump Day treating them?!  Good I hope :-)

I totally scored some super juicy, flavorful sungold and cherry tomatoes the other day at the farmers market.  We munched on a bunch over the weekend, but still had a good amount come the new week.  Since the majority of my cooking is based around using up whatever produce I have lying around from the garden or farmers market (I sometimes go a little nutzzzz at the farmers market), I decided to top a flatbread with excess veggies.

I can say it was easy to make since i kind of cheated by using a Trader Joe’s pre-made dough.  Seriously though, sometimes I just don’t have the time/energy to do it all from scratch.  Sue me ;-) (but not really, that wouldn’t be fun). However, if you feel so inclined, a couple of from scratch dough recipes are HERE and HERE. 

{Fresh Veggies}

Back to the flatbread making.  I used the following, but really, use whatever veggies you want:

  • a few tablespoons of olive oil
  • 2 tablespoons  fresh, chopped rosemary
  • 1/2 cup onion, cut in long pieces
  • 1 cup largely chopped white mushrooms
  • 1 cup halved sungold and cherry tomatoes
  • 1 cup spinach
  • salt
  1. Pre-heat over to 450
  2. Chop/cut all veggies
  3. On a floured surface, roll/gently pull dough out to a rectangle.  Mine came out to about 12×6
  4. On a greased baking sheet, cook bread for 12 minutes, until dough is pretty cooked through, and crisp.
  5. While dough is cooking, heat olive oil in a saucepan on medium heat.  Add rosemary; stirring occasionally for about 4-5 minutes.  Remove from heat.
  6. In another pan, heat a little oil (I used Coconut) on medium.  Add onions and allow to cook for about 10 minutes.  Until tender.   About 3/4 of the way through, add the mushrooms.  Add a little salt at the end.
  7. After dough is removed, rosemary oil heated, and onions/mushrooms cooked, coat flatbread with rosemary infused oil.  Make sure to spread the rosemary evenly.  Sprinkle top with a little sea salt. Top with spinach, onions, mushrooms, and tomatoes.
  8. Place back in oven and cook for another 10 minutes.  (plus or minus a few minutes depending on oven)

 

Enjoy!!

Serve as a starter, alone, or along side a fresh arugula salad.

What veggies would you put on top?