Spinach & Bean Enchiladas with White Mushroom Sauce

Spinach & Bean Enchiladas with White Mushroom Sauce
(Serves 6-8)
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Enchiladas come in so many varieties with different fillings and sauces. My first enchilada experience was when I was a teenager. A cousin’s ex had made them and her version was the popular shredded chicken with the Campbell’s condensed soup mushroom sauce. My veganized version was a play on my original experience. This recipe is creamy and absolutely delicious and a must try. It may seem complex but is fairly simple, I utilized my nutribullet for the sauces and the Cilantro-Lime Jasmine rice was very simple to make, recipe included. Top with creamy avo-crema sauce. Enjoy!

 

Filling Ingredients:
1 (15.8oz can) Great Northern Beans (or White Kidney)
1 (15.5oz can) Chickpeas, crushed/chopped
1 (15.25oz can) Corn
4 Scallions, chopped (Light Green/White parts)
8 ½ oz Diced Green Chilies (2 – 4.25oz cans)
4oz White Button Mushrooms, chopped (divided)
4oz Baby Bella Mushrooms, chopped (divided)
3 Cups Baby Spinach (3 handfuls)
3 Garlic Cloves, chopped
1 ½ Tsp Salt
½ Tsp Course Black Pepper
¼ Tsp Cumin
2 Tbsp Oil
8 Flour Tortillas

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Directions:
-Preheat oven 375 degrees F and grease 13x9x2 glass-baking dish with earth balance (vegan butter).
-Heat oil in large pan over medium-high heat and sauté beans, corn, chilies and scallions for about 4-5 minutes.
-Turn off heat and fold in baby spinach and mushrooms. Add salt/pepper and cumin then set aside until ready to use.
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-Divide filling evenly among 8 tortillas. Roll and place seam side down in greased baking dish.
-Pour White Mushroom Sauce (recipe below) over entire dish. Cover tightly with foil and bake for 35 minutes. Remove foil then bake an additional 10 minutes. Enjoy!
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White Mushroom Sauce Ingredients:
2 Cups Cashews, soaked (about 30 minutes)
½ Cup Non-Dairy Sour Cream
1 (13.5oz can) Coconut Milk
3 Tbsp Nutritional Yeast
2 Garlic Cloves
½ Tsp Salt
½ Tsp Course Black Pepper
4oz White Button Mushrooms, chopped (divided)
4oz Baby Bella Mushrooms, chopped (divided)
2 Tbsp Flour

Directions:
-Blend all ingredients except mushrooms until smooth.
-Once smooth, stir in chopped mushrooms.
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Notes: For the mushrooms I just buy 2 (8oz) containers – 1 of each. Wipe clean, remove stems and chop once, then divide for filling and topping.