It’s not easy being verde

October 2, 2008

After the sucess of the country fried sietan with my husband, he requested that I veganize another favorite of his, enchiladas verde. This was one I did not think was going to be easy. I knew I could veganize it, but what I wasn’t sure about, was how good it would taste to someone who was used to enchiladas being smothered in cheese. I focused on the filling and trying to make it as tasty as possible. The resulting dish came out so well, my husband asked for seconds!

Enchiladas Verde

2 cans navy beans drained and rinsed(you can use white kidney beans, but I prefer a smaller bean for this)
1 cup chopped fresh mushroom
1 large handful of fresh spinach
8 oz. vegan cream cheese
1 small can green chilies
1 teaspoon cumin
1/4 teaspoon corriander
1 teaspoon salt
1 teaspoon epazote (you can omit this, I use it for a slight flavor and for the anti gas properties it has)

Other Ingredients
2-3 cups salsa verde or green enchilada sauce (you can make your own, but I’m lazy and just buy canned)
12-14 small corn tortillas (you can use flour if you prefer)
vegan sour cream
fresh cilantro

Preheat oven to 350 deg.
Sautee mushrooms in a large pot with a little olive oil for a few minutes. Add cream cheese, beans, chilies, spices and salt. Heat until it begins to bubble, stirring constantly to blend. Add spinach and simmer on low until spinach wilts. Set aside to cool for a few minutes. I usually will transfer this to a bowl to help speed the cooling process. Pour enough salsa verde to cover the bottom of a 9×13 glass baking dish. Using a table spoon, fill tortillas with approximately 2 spoonfuls of filling and fold. Place filled tortillas with the folds on the bottom into the baking dish. You should have two rows of about 6 each, you may be able to squeeze in more or have less depending on the size of your tortillas and how much you fill them. Cover filled tortillas with remaining salsa verde. If you have any filling left over pour it on top, wouldn’t want to waste! I usually have a bit left over and love enchiladas this way. Cover pan with foil and bake for 25-30 minutes. Top with vegan sour cream and fresh cilantro and serve!


4 Responses to “It’s not easy being verde”

  1. jessy Says:

    why did it never occur to me to use white beans & mushrooms in an enchilada!?! you’re brilliant! and with spinach! mmmmmmmmm! i love it – and thanks for the recipe. i’m glad your spouse super loved them, too! hooray for seconds! 🙂

  2. mihl Says:

    You rock! These look very delicious, I am glad your husband liked them.

  3. bex Says:

    this looks so yum. Another quick weeknight recipe for the books.

  4. Monique Says:

    I’m gonna save this recipe and try it.

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