Ellen Sheen

Ellen Sheen

Posted May 14, 2010

Published in Food

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Black Bean Spinach Enchiladas w/ Roasted Tomatillo Sauce

Read More: mexican, tomatillos, vegan, vegan meals, vegetarian

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I meant to post this for Cinco De Mayo... apologies for my late posting. The good news is in between then and now I have made some killer to share with you!

For the sauce:

1 1/2 lb tomatillos, shucked and washed
2 jalapeno peppers (note: I used the peppers seen in this plant; my mom got it for me at Trader Joes. I have no idea what kind they are... the pot doesn't say, but they're definitely hotter than jalapenos. I like the red they provide in the sauce)
1/2 sweet onion, chopped chunky
1/2 cup vegetable broth
1 lime, juiced
1 tsp sugar
1/4 tsp salt

For the enchiladas:
about 16 corn tortillas (I like the thick, hand made kind... gives it oomph)
1/2 sweet onion, diced
1-2 cloves garlic
1 can crushed tomatoes, lightly drained
1 can black beans, drained
4 oz extra extra extra firm tofu, drained if needed (about 1/2 package)
2 tsp cumin
1 tsp coriander
Salt and pepper to taste
1 bag frozen chopped spinach
1 block Vegan Gourmet mozzarella (yes, mozzarella... but you could use cheddar)

For the sauce:
Place the tomatillos and jalapenos on a tray and roast for 20-25 minutes until black and squishy.

In a food processor, add the onion, sugar, salt, veg broth, lime, tomatillos and jalapenos. Blend away and you're done.

For the enchiladas:
Preheat the oven to 375

Heat some oil in a pot and sautee the onion and garlic for about 5 minutes. Add tomatoes, black beans and tofu and stir, then add the cumin, coriander and some salt and pepper. Turn off the heat once incorporated.

In a large baking tray, start by adding a thin layer of tomatillo sauce to the bottom. Layer the corn tortillas on top of this. Add some of your black bean mix, then a layer of spinach, then cheese and then another layer of tortilla. On top of that tortilla layer, do more tomatillo sauce, then black beans, then spinach, then cheese... you get the idea. I got two full layers. On the top was another tortilla layer with tomatillo sauce and lots of cheese.

Cover with tin foil and bake for about 25 minutes with foil on. Remove foil and bake for another 10 or 15, keeping an eye on your cheese.

The tomatillo sauce also makes excellent salsa. To serve this I slice it like a lasagna and put a square on a plate with my fantastic homemade salsa, some Tofutti sour cream and chips. You can also prepare some mexican rice to go with this too!



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