Spring Vegetarian Verde Spinach Enchiladas. Tortillas are stuffed with cauliflower, carrots, black beans, corn and monterey cheese and then smothered in a creamy verde spinach enchilada sauce. AKA one seriously comforting pan of deliciousness!
When you think of bomb Mexican food, do you think vegetarian??? No? Well then allow me to change your mind! And if you think yes, boy do I have a recipe for you. I wholeheartedly believe vegetables can do incredible things in cooking. While I’m not a vegetarian myself and I enjoy all kinds of meaty proteins, I’m usually very drawn to vegetarian dishes. These Spring Vegetarian Verde Spinach Enchiladas were actually inspired by dish we had on a recent takeout night. Without, err…naming resty names, it was a little disappointing in flavor and pretty lackluster overall. But I knew at the heart of the dish, there was something there. Just needed a lil more oomph.
What Makes These Vegetarian Verde Enchiladas So Great??
Oh let me tell you!
- They’re covered in a bomb Verde Spinach Enchilada Sauce. It’s made with white onions, serrano peppers, garlic, green chiles, spinach and cilantro. Trust me, you and all your enchiladas need this sauce! And if you caught my recent Instagram reel where I make the sauce, I share even more ways to enjoy it.
- They’re stuffed with so much hearty and filling goodness. Bits of cauliflower and chopped carrots are sauteed until tender and lightly caramelized. Black beans are added for protein and frozen corn adds little bursts of sweetness. Oh and the cheese! Melty monterey is tossed with the filling for an even distribution. And then the entire pan of enchiladas gets topped with a gooey layer. So good!
- They’re lowkey no fuss! I feel like enchiladas are one of those dishes that seem complex, but they’re really the opposite of fussy.
- Meal prep and batch cook friendly. Anytime I make a casserole, like lasagna or enchiladas, I make two. One to bake immediately and one to put back in the freezer. Also, you can easily prep the filling and sauce ahead of time. You could even assemble the whole kit n kaboodle a day prior, and then bake it when you’re ready to serve.
If you make these Spring Vegetarian Verde Enchiladas make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Spring Vegetarian Verde Enchiladas
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 minutes
- Yield: About 4 Servings 1x
- Category: Main
- Method: Baked
- Cuisine: Mexican
Description
Spring Vegetarian Verde Spinach Enchiladas. Tortillas are stuffed with cauliflower, carrots, black beans, corn and monterey cheese and then smothered in a creamy verde spinach enchilada sauce. AKA one seriously comforting pan of deliciousness!
Ingredients
Verde Spinach Enchilada Sauce:
1 Tbsp. EVOO
1 small white onion, chopped
1 serrano, chopped
4 cloves garlic, chopped
2 (4oz) cans diced green chiles
4 c. fresh spinach
1/3 c. fresh cilantro
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 to 1 c. low sodium veggie stock
For the Enchiladas:
2 c. finely chopped cauliflower (about 1/4 to 1/2 in. pieces)
1c. chopped carrots (about 1/4 to 1/2 in. pieces)
1 c. frozen corn kernels
1 can black beans, drained and rinsed
8 (6inch) tortillas
8 oz. shredded monterey jack cheese
Serve with (optional):
Cilantro
Avocado
Pickled Jalapenos or hot sauce
Greek Yogurt or Sour Cream
Instructions
- To make the Verde Spinach Enchilada Sauce, heat EVOO in a medium saucepan over medium high heat. Add the onion, serrano and garlic. Saute until softened, about 5 minutes. Add in the green chiles, spinach, cilantro, cumin, salt, pepper and 1/2 c. veggie broth. Cook while stirring until spinach is wilted, about 2 minutes or so. Blend using an immersion blender or carefully transfer to a regular blender. Blend until smooth and adjust consistency with additional veggie broth if needed.
- To make the enchilada filling, heat the 2 tsp. EVOO over medium high heat. Add the cauliflower and carrots. Saute until softened and lightly browned, about 10 minutes. Stir in the corn, black beans, half of the enchilada sauce and half of the shredded cheese. Set aside.
- In the bottom of a 12 inch skillet or 9×13 baking dish, spread 1/2 cup of the verde sauce. Lay one tortilla down in the pan with the sauce to coat the back of the tortilla. Spoon a heaping 1/2 cup of the filling into the center of each tortilla. Roll and tuck the tortilla. Carefully arrange in the pan, seam side down. Repeat with remaining tortillas. Spread the remaining sauce over the top of the enchiladas. Sprinkle remaining cheese over the top. Transfer to the oven and bake for 20 to 25 minutes until cheese is melted and lightly golden. Serve with optional toppings. Enjoy!
Keywords: enchiladas, vegetarian, verde, spinach, spring veggies, black beans
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