Spinach Enchiladas

This is a sad story. I wanted to show you a picture of the enchiladas plated with black beans and beet salad, but when setting up the shot, the plate slipped and the food spilled all over the couch. So just imagine 🙂

For the sauce: Blend together 2 cups canned tomatoes, 1-2 jalapenos, 1 small red onion, 4-5 garlic cloves, and 3 TBL tomato paste. Transfer to a pot and bring to a boil. Reduce heat to simmer and cook about 15 minutes. Stir in 1 cup vegan cheese and stir until well combined. Add salt and pepper to taste.

For the enchiladas: Slightly heat corn tortillas so that they are easy to roll. Steam spinach (or use thawed frozen spinach). Prepare a baking dish with a little olive oil on the bottom. Roll up enchiladas and pour sauce on top. Sprinkle with extra vegan cheese if desired. Cover with foil and bake at 400 F for 10 minutes.

Black Bean and Beet Greens Enchiladas

Homemade tortillas are the devil. The filling is beet greens sauteed in garlic and olive oil with a can of drained black beans. For the sauce: blend together 1/2 cup cilantro (stems included), 1 clove garlic, 1/2 cup chopped red onion, 2 TBL lemon juice, 1 TBL Braggs (or soy sauce), 1 Roma tomato, 1 jalapeno (or 2 depending on the heat), and a dash of olive oil.

Roll enchiladas and top with sauce and pepper jack Daiya. Bake covered with foil, 10-15 minutes at 400 F.

Serve with a side of jicama slaw (grated jicama, carrots, red onion, lime juice, and black pepper).

Vegan enchiladas with tomatillo sauce

I apologize for the poor photography lately. I’ve been documenting with my phone’s camera because I temporarily misplaced my camera battery charger. Thank you, Cannon for making it impossible to charge the battery without the stupid one-purpose charger. The good editor in me said, no don’t post these pictures, but my blogger self insisted that it was better to use the blurry, grainy pictures than not to blog at all, so I persevered. Regardless, this was a delicious meal.


Tomatillo sauce

1.5 pounds fresh tomatillos

1/2 c. cilantro

4 green onions

1/2 white onion

4 garlic cloves

1 cup veggie stock

4 jalapenos

salt and pepper


12 corn tortillas

1 can black beans, drained

4 small potatoes (3/4-1 pound)

1/2 onion, chopped

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp cayenne

salt and pepper

1/2 cup vegan cheeze, grated

Preheat oven to 400. Boil a pot of water for the potatoes. Chop potatoes and boil until they are soft, about 10 minutes.

For the sauce, chop vegetables and blend all ingredients in a food processor or with an immersion blender. Set aside.

When the potatoes are ready, remove from heat, drain most of the water, stir in black beans, half an onion and spices. Pulse with an immersion blender or mash.

Soften the tortillas in the microwave, about 20 seconds if they are frozen, 5 if they are room temp. Fill with black bean and potato mixture. Roll up and set the enchiladas seam side down,  in 9 x 13 inch baking dish (or two smaller ones, like we used). Pour sauce over the enchiladas evenly. Top with grated vegan cheeze.  Bake 20 minutes on 400, then raise the temp to 500 for 5-7 minutes, or until cheese is crisp on top.