I plan to make some white bean and spinach enchiladas today and I keep forgetting my plan, so writing it down and will update as necessary. I picked up some green Hatch chili sauce from Costco and need to use it up, so this will be tasty as the enchilada sauce.
They key for my goals is using white beans and a green (chard this time because I had half a bunch). Various other vegetables would be great to add in to empty the refrigerator. :)
- tortillas (I'm in a hunt now for fresh tortillas and am thrilled to learn there's a tortilleria not too far)
- 1 can white beans, drained
- 1/2 pound spinach (frozen/thawed/squeezed dry or fresh/wilted), chopped
- 4 oz shredded pepperjack cheese
- tomatoes (a can of drained tomatoes would be good, thawed frozen, or fresh)
- green onions, chopped
- poblano, optional
- cilantro, chopped
- cumin
- garlic powder, onion powder
- taco seasoning is also good
- lime juice
- enchilada sauce
Mix together the beans, spinach, cheese, green onions, cilantro, spices, lime juice, cheese. Heat the tortillas and fill. Cover with enchilada sauce. Note: this time I was using chard and poblano, so I sauteed them with some fresh tomatoes until reduced, then added green onions, spices, and beans.
Bake about 40 minutes at 350.
I think I'll enjoy it with some spicy roasted sweet potatoes and maybe some curtido or sauerkraut.
