These tacky, vegan Spinach Enchiladas are so simple to tug together for dinner – or even a make-ahead meal. Tender spinach is stuffed into tortillas and marinated in do-it-yourself enchilada sauce. You determine how cheesy of a temper you’re in…
I have posted loads of enchilada recipes right here on the weblog through the years, but that is in all probability the simplest one yet. One ingredient enchiladas have a blissful simplicity to them that could be very interesting when you have got a busy day or simply need to plan ahead for dinner for the subsequent few days.
Spinach is my favourite for a one-ingredient filling. but you may additionally attempt tofu or one other veggie. And if you wish to use quite a lot of fillings, go for it. But for tremendous easy, listed here are my should-have elements for these simple enchiladas:
– enchilada sauce – selfmade or retailer purchased
– vegan cheese
– tortillas – flour or corn
– filling: spinach or no matter you’d want
– diced inexperienced chilies
– sliced black olives
Another good add: avocado or guacamole on the aspect to serve. Vegan bitter cream can also be a pleasant add.
More Spinach, please! Spinach is an influence veggie for a purpose. It is rich in fiber, iron, magnesium, folate, potassium, vitamin A and in addition incorporates about 1g per cup. It is tender and straightforward to eat. And personally, I really like the delicate taste. Be positive to add a couple of pinches of salt to your wilted spinach to help tone up the flavor. You might even add some crushed garlic.
This straightforward vegan dinner is full of iron-wealthy spinach and smoky tomato flavor. do-it-yourself sauce makes these even better!
- 16 oz baby spinach, organic
- selfmade enchilada sauce (this recipe, doubled in the event you like a whole lot of sauce like me)
- 2 packages corn tortillas
- 2.25 ouncescan sliced black olives
- 4oz can, diced green chilies
- vegan shredded cheese to style – Daiya Classic used
- drizzle of olive oil + pinch of salt and pepper
- Prepare your selfmade enchilada sauce. Double the recipe I’ve on my blog. Allow that to simmer as you prep every part else.
- Warm a large skillet or soup pot over excessive heat. Add a drizzle of olive oil. Add the spinach – as a lot as you possibly can add without it overflowing. Cover the spinach with a lid and prepare dinner till you possibly can see the spinach start to wilt. Turn off the heat – add any remaining spinach and hold lid on until the spinach is good and wilted – but not too mushy. Remove lid, add a sprinkle of salt and pepper and toss gently. Set apart.
- Grab your casserole dish and place two corn tortillas on the underside as a base layer. Then stuff a tortilla with spinach, curl beneath and place open aspect down within the dish. Repeat till all the area is used up in the dish. Optional: If you need to add other components to the tortillas like black beans, refried beans, tofu or other veggies, go for it. But I went with basic spinach right now.
- Pour the sauce over prime the stuffed tortillas. Press gently on the enchiladas to permit the sauce to fill every crevice and marinate the enchiladas. Add the cheese over prime, then the chilies and black olives.
- Cover the dish with foil and bake at 425 degrees for 30 minutes. Then take away the foil and bake for an additional ten minutes with the top uncovered. You want the enchiladas to be cheesy, bubbly and browned on the very edges.
- Allow to chill at the very least twenty minutes before serving. These are even higher served the subsequent day for my part as a result of ll the flavors really marinate and scale back! Enjoy.
Yield: 6 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 40 mins.
Total time: 50 mins.
Tags: enchiladas, straightforward,dinner,entree,cheese,spinach,vegan,recipe,food,mexican,
So I hope this recipe offers you a fast and flavorful meal! Have an excellent week everyone!
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