Quick Bean & Green Enchiladas
Yield: 6 to 8 people
Description
Makes 16 small enchiladas.You can serve the enchiladas with a little dollop of sour cream, but we like thinning the sour cream with plant-based milk or even water to drizzle consistency. It looks prettier and means you don’t need as much. The enchiladas have enough flavor on their own, but for those who like it extra spicy, set out bottles of hot sauce.
Ingredients
- 2 cans (15 to 16 oz) pinto beans, drained
- 8 to 10 oz frozen chopped spinach, thawed and lightly squeezed to remove liquid
- 1 can (5 oz) chopped green chiles
- 12 ounces salsa verde, divided
- 8 ounces (about 3 cups) shredded sharp cheddar, plant or dairy, divided
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- Salt and ground black pepper
- 16 corn tortillas
- 12 ounces bottled or canned prepared enchilada sauce
- 1/2 medium red onion, halved and sliced thin
- 1 container (8 oz) sour cream, plant or dairy
Instructions
- Adjust oven rack to center position and heat oven to 400 degrees. Mix beans with spinach, chilies, 3/4 cup salsa verde, half the cheese, the cilantro, and salt and pepper to taste. Spray a 13-by 9-inch and a second small baking dish large enough to hold an additional 4 enchiladas.
- Working one at a time, spoon about 1/4 cup of the filling into a tortilla. Roll into a cylinder and place, seam-side down, in prepared baking dish. Repeat with remaining tortillas and filling. Drizzle with enchilada sauce and sprinkle with remaining cheese. Cover with a cooking spray-coated sheet of foil and bake until heated through, about 30 minutes.
- Turn oven to broil, remove foil, sprinkle with onion slices and continue to cook until cheese is bubbly, let stand for a few minutes, sprinkle with cilantro, and serve with sour cream and remaining salsa verde.