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

Scale

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