Blue Corn Enchiladas with Spinach

Blue Corn Enchiladas with Cheeze and Spinach

http://weeklyveganmenu.blogspot.com/2010/05/tuesday-dinner-cheeze-and-spinach.html

www.WeeklyVeganMenu.blogspot.com

(Updated 4.18.12)

Enchilada Sauce:

2 Tablespoons oil

1 onion, diced

2 garlic, minced

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3 Tablespoons flour

1 teaspoon cumin, ground

2 Tablespoons chili powder

1 teaspoon salt

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2 ½ cups water

1 (15 oz) can diced tomatoes

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For the sauce, heat the oil until hot, add onion and garlic. Cook for 5 minutes on medium. Add flour, cumin, chili powder and salt. Stir well. Cook for 1 minute, stirring. Whisk in water, blending very well. Add tomatoes. Cook on medium for 15 minutes. Blend the sauce in a blender, but be careful blending the hot liquid in a blender. Use a hand blender if you have one.

Ladle some sauce in the bottom of your baking dish. Preheat oven to 350.

Enchiladas:

1 Tablespoon oil

1 small onion, diced

1 garlic clove, minced

1 teaspoon cumin

1 Tablespoon chili

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up to 1/2 package Follow Your Heart Mozzarella, diced

up to 1/2 package Daiya Cheddar (reserve 1-2 T for topping, opt)

6 cups baby spinach or 1 bunch trimmed

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10 corn tortillas, blue if possible

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In a large sauce pan or pot, heat the oil and cook onion until slightly browned, stirring often. Add the garlic, stir well. Add cumin and chili powder.

Add Follow Your Heart, stir well to combine. Keep stirring until the cheeze melts slightly. FYH will not melt completely, but that is okay since we want the texture. Now add the Daiya and the spinach. Cook until the Daiya melts and the spinach wilts; do not overcook the spinach - we want to retain the vibrant color. Remove from heat, but work fast.

Heat a tortilla directly on the gas range or electric burner. Bravely place your tortilla on the flame (or heat) and flip after a few seconds. Keep heating your tortilla until it is pliable. Put about 2 Tablespoons of the filling in the tortilla, roll up, and place it seam-side down in the baking dish. Repeat with all tortillas. Pour the sauce on your enchiladas, covering them but not drowning them.

Bake for 15 minutes. Sprinkle 1 to 2 Tablespoon Daiya cheese on top and broil for a few minutes.

Serve with more sauce (if you have any left), refried beans, and rice.