Spinach and Bean Enchiladas

SERVES 4 TO 6

Spinach, beans and a little vegan cheese are rolled in corn tortillas. Enchilada sauce smothers the casserole and a drizzle of cilantro-lime cream sauce complete it. It’s great served with Mexican Red Rice and Beans (recipe in Everyday Vegan Eats) or Refried Beans with Tomatoes (recipe in Everyday Vegan Eats). Or keep things simple and serve with a crisp green salad with Mexican Ranch Dressing (recipe in Everyday Vegan Eats). Recipe published by permission from Everyday Vegan Eats by Vegan Heritage Press.

2 TABLESPOONS GRAPESEED OR SAFFLOWER OIL

1 LARGE ONION, FINELY CHOPPED

3 GARLIC CLOVES, MINCED

2 TEASPOONS GROUND CUMIN

1 TEASPOON GROUND CORIANDER

1 TEASPOON SEA SALT

3 TABLESPOONS MILD CHILI POWDER

1 CUP DICED FRESH OR CANNED TOMATOES, UNDRAINED

3 TABLESPOONS UNBLEACHED ALL-PURPOSE FLOUR

2 1/2 CUPS WATER, PLUS MORE FOR STEAMING

1 CUP SHREDDED VEGAN CHEESE

1 (15.5-OUNCE) CAN PINTO BEANS, RINSED AND DRAINED

6 CUPS FRESH BABY SPINACH

10 (5-INCH) CORN TORTILLAS

CILANTRO-LIME CREAM SAUCE (RECIPE FOLLOWS)

Preheat the oven to 350°F. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, cumin, coriander, and salt. Cook, stirring, until the onions are golden, 7 minutes. Remove from the heat and stir in the chili powder. Transfer half of the onion mixture to a large skillet and set aside.

Return the saucepan to medium heat. Add the tomatoes with their juice and cook, stirring, for 4 minutes. Stir in the flour and cook for 1 minute. Stir in 1/2 cup water and whisk until smooth. Stir in the remaining water and bring to a boil, then reduce to a simmer and cook until it thickens, about 15 minutes. Blend with an immersion blender until smooth. Adjust seasoning and set aside.

Heat the reserved onions in the skillet over medium heat. Stir in the beans, spinach, and 2 tablespoons of water. Cover and cook until the spinach wilts, about 3 minutes. Stir in the cheese and 3 tablespoons of the reserved red sauce. Mix well, remove from the heat, and season with salt and black pepper. Set aside.

Transfer 1 cup of the red sauce to a 9 x 13-inch baking dish. Heat the tortillas between 2 damp paper towels in the microwave for 1 minute or heat each tortilla in a large skillet over medium heat. Fill a tortilla with 2 heaping tablespoons of bean mixture, roll it up and place it seam-side down in the baking dish. Repeat with all the tortillas. Ladle the remaining red sauce over the filled tortillas. Bake until heated through, about 20 minutes. Serve with the cream sauce.

Cilantro Lime Cream Sauce

Makes 1 cup

1/2 CUP RAW CASHEWS

1/2 CUP PLAIN UNSWEETENED VEGAN MILK

1/2 CUP CILANTRO LEAVES

2 TABLESPOONS FRESH LIME JUICE

SALT AND FRESH GROUND BLACK PEPPER

Blend the cashews in a dry personal blender until the nuts are finely ground. Add the milk, cilantro, lime juice, and salt and pepper to taste. Blend until smooth. If the sauce is too thick, add a tablespoon more milk. Set aside.