January 13, 2014

White Bean Spinach Enchiladas with Avocado Cilantro Sauce


This a pretty much a marriage between two of my all-time favorite recipes: Black Bean Spinach Enchiladas and Creamy Cilantro-Lime Dressing. I took it as a challenge to create another enchilada recipe that competed with the utter deliciousness of the popular black bean enchiladas. It's common for enchiladas to be overflowing with cheese, so I wanted to create something that was flavorful and creamy enough that you didn't even think twice about the lack of cheese. I also wanted a quick, easy sauce. (I'm talking throw everything in a blender... blend... done.) There were certainly no complaints from my husband as the kitchen overflowed with enchiladas throughout the week as I tried to get this recipe right. So happy with the results and pumped to have another delicious enchilada recipe!

Note: the Avocado Cilantro Sauce can also be used as a healthy condiment for a variety of Mexican recipes. Use it as dipping sauce for taquitos, or dolloped on tacos, nachos, burritos, etc. as a healthier alternative to sour cream!


Vegan, gluten-free (with corn or gluten-free tortillas)

Ingredients
Two 15 oz. cans cannellini beans, rinsed and drained
6 oz. baby spinach
4 green onions, sliced
2 cups corn (I used frozen, thawed)
1 1/2 tsp. cumin
8 large flour tortillas, or about 16 corn tortillas for gluten-free
Cilantro for garnish

{For the sauce}
2 avocados
1 cup loosely packed cilantro, stems removed
1/2 cup onion or shallot, roughly chopped
2 cloves garlic
1 cup vegetable broth
Juice from 1 lime
2 tsp. white wine vinegar
1 tsp. cumin
1/8 tsp. salt
Optional: add jalapeno, cayenne pepper, or ground chipotle for a kick!

Directions
Make the sauce: in a blender or food processor, puree all ingredients until smooth. Add a touch more broth or water if necessary to blend.
Preheat oven to 350.
In a pan over medium heat, saute the spinach for 2-3 minutes or until just wilted.
In a medium bowl, combine beans, green onion, corn, sauteed spinach, and cumin. Stir to combine.
Distribute bean mixture evenly throughout the tortillas.
Coat the bottom of a 9x13 inch glass baking dish with a thin layer of the sauce.
Roll up the tortillas, and place seam side down in the dish.
Pour the remaining sauce over the top of the enchiladas.
Bake for 25 minutes. Garnish with cilantro before serving.

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More enchiladas!

10 comments:

  1. Thanks for the recipe! I made it last night with corn tortillas - because they are so much smaller in diameter than flour tortillas I ended up with twice as much filling as needed. I recommend adjusting the recipe for the filling by half if using corn tortillas. :)

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    1. Hi Cinde! Thanks for the message. In my head, I always automatically increase or double the amount of corn tortillas to flour tortillas but forgot to specify that above. I'll update it so it's more precise - thanks so much!! :)

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  2. I forgot to add that the Avocado Cilantro Sauce is fantastic! I will use it in many different dishes in the future. :)

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    1. Yay! So glad you liked it too :) A versatile sauce for sure!

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  3. I made this recipe tonight for dinner. It was so easy, and the sauce is incredible delicious. Thank you for sharing this recipe. I am a huge fan of your website.

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    1. Oh awesome!! Happy it worked out for you! And thanks for the sweet comments, so glad you're enjoying the site :)

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  4. I made this last night ... as usual, your recipes are quick, simple and utterly delicious. Colors are glorious - I love it!!

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    1. Hi Patricia! Isn't bright, colorful food the best? :) Thanks so much for the nice comments about the recipes. Happy to hear you enjoyed the enchiladas!!

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