Instead of store-bought vegan cheese, you top these vegan enchiladas with smoky, spicy, homemade cashew cream.
Author Becky Striepe
½cupsliced button mushrooms
2packed cupsfresh baby spinach
1cupcorn kernelsfresh or frozen
115 ounce canblack beanssquished – you can do this with your bare hands, a fork or in the food processor. I think the former is the best/most fun! You’re going for a chunky consistency. You want the mixture to get kind of sticky, but having some whole beans in there is a-okay.
1tablespoonhot sauceoptional, or to taste – use your fave!
In a small frying pan on medium-high heat, saute the onion, garlic, and mushrooms in the olive oil until the onions turn translucent. Toss the spinach in and cook it all up, stirring, for a couple of more minutes until the spinach wilts down and turns a beautiful bright green.
Dump the mixture into a big bowl and add the corn and beans. Add your hot sauce until the mixture is as hot as you want!
In a lightly oiled 9X12" pan, pour about ⅓ of the enchilada sauce, spreading it across the bottom.
Spoon about ¼ cup of the veggie mixture into your first tortilla, and roll it up into a tube. Place the rolled tortilla seam-side-down in the pan. Repeat with the remaining tortillas, arranging them in a single layer in your pan.
Pour the rest of the enchilada sauce over everything, trying to evenly coat your 10 little enchiladas. Do the same with the Chipotle Cashew Cream, spreading it to cover everything, then put the pan into the oven.
Bake for 30 minutes, and let your vegan enchiladas sit for 5 minutes before serving.
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Course Main Course
Black Bean and Spinach Vegan Enchiladas from Glue & Glitter, https://www.glueandglitter.com/black-bean-spinach-vegan-enchiladas/