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.