Do this for all 8 tortillas, using all the beans, spinach, kale and cheese. Top with spinach, kale and shredded cheese. Start building your enchiladas by spreading 1/8 of the bean mixture on one side of the tortilla. Stir till both types of beans are mixed together. Add to a bowl, along with the refried black beans. Drain and wash whole black beans and pat dry.Toss colander with spinach and kale to drain of excess water and mix the greens. Add to boiling water, making sure all leaves are wilted, and immediately drain in a colander, over the spinach. Chop kale into 2-inch pieces, discard the thick ends. Prepare the colander in the sink, adding all the fresh spinach in it. ![]() In a medium pot, bring 4 cups of water to a boil with 2 tablespoons of salt.First make the enchilada sauce in the blender.Lightly oil a rectangle casserole dish with olive oil. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen. If you make this recipe, please let me know. If you like the tips of your enchiladas a little crispy, bake for 30-35 minutes. If you are making a half batch of enchiladas, still use all the smoky enchilada sauce if you like them smothered in red sauce. Wild Rice Pilaf with Roasted Butternut Squash.IF YOU LIKE THIS DISH, CHECK OUT THE FOLLOWING I like my enchiladas really full and packed with vegetables and protein. When I make these vegetable packed enchiladas for myself, I use cassava flour tortillas and add shredded chicken from two or three chicken breasts. ![]() If you prefer almond flour tortillas or the cashew-based tortillas feel free to try it and let me know the results. The Siete Cassava Flour Tortillas work well in this dish. I’m a big fan of cassava flour tortillas. They love a little cheese with most of their meals. I added the freshly shredded white cheddar cheese when I made these for my vegetarian, plant-based clients. I did not use shredded cheese in the enchiladas and made sure they had plenty of cashew crema and ripe avocados to make this dish rich and delicious. I developed this recipe for my vegan clients. Serve with a drizzle of cashew lime crema, avocado, pepitas and fresh cilantro. DecemDinner Leave a Comment Black Bean & Spinach Enchiladas with Cashew Lime Cremaīaked enchiladas stuffed with black beans, spinach & kale, smothered in a homemade smoky red enchilada sauce.
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