If you’re saucy like me, you’ll adore these bean and cheese enchiladas! They’re stuffed to the max and drenched in a spicy, creamy, fresh green sauce. Since dairy is no longer my deal, I’m always ready to party with cashews, and I’m obsessed with this sauce! Combining the silkiness of cashews with salsa verde puts these lil’ rolls over the top!
Ingredients
Verde Sauce
- ½ cup raw cashews, soaked in hot water for 20 minutes
- 1½ cups salsa verde
- 1 tablespoon freshly squeezed lime juice
- ½ cup packed fresh cilantro leaves (optional)
Enchiladas
- 3 tablespoons plus 1 teaspoon vegetable oil
- ½ cup finely chopped onion (about ½ onion)
- 2 garlic cloves, minced
- ½ teaspoon chipotle chile powder
- ½ teaspoon chile powder
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 cup frozen corn, thawed and drained
- 4 cups spinach
- 1 cup cooked navy beans or 1 can (15 oz/425 g) navy beans, rinsed and drained
- 1½ cups vegan mozzarella shreds
- 12 (6-inch) corn tortillas
- 1 jalapeño chile, thinly sliced and seeded
Topping
- 1 avocado, pitted, peeled, and diced
- 1 green onion, white and green parts, finely chopped
- Handful fresh cilantro, coarsely chopped, for garnish
- Salsa verde, for serving
- Lime wedge, for serving
How to Make It
- To make the verde sauce, drain and rinse the cashews. Add to a high-powered blender along with the salsa verde, lime juice, and cilantro. Blend on high until very smooth. Set aside.
- Preheat the oven to 375°F. Lightly oil a rectangular baking dish about 12 by 8 inches with 1 teaspoon of the vegetable oil.
- To prepare the enchiladas, heat a skillet over medium heat with 1 tablespoon of the vegetable oil and sauté the onion and garlic for 2 minutes until just softened. Stir in the chipotle chile powder, salt, and pepper and cook for another minute. Add the corn and spinach and cook for about 2 minutes until the corn is cooked and the spinach is soft and wilted but still bright green. Stir in the beans and 1 cup mozzarella shreds and cook for another 2 minutes. Remove the filling from the pan to a dish and set aside.
- Wipe out the pan and set over medium-low heat. Coat the pan with another tablespoon vegetable oil and heat the tortillas in small batches for 1 to 2 minutes, flipping as needed. Add the remaining tablespoon of vegetable oil if necessary for the next batches to get the tortillas softened and lightly coated in oil.
- Pour a small amount of the verde sauce into the bottom of the oiled baking dish, spreading it out to coat the bottom.
- Place about a scant ¼ cup filling on each tortilla, roll tightly, and arrange seam side down in the dish. Make 2 rows of filled tortillas.
- Pour the remaining verde sauce over the enchiladas and top with the remaining ½ cup of the mozzarella shreds and the jalapeño slices. Bake for 15 minutes until the cheese has melted and the edges of the tortillas are just turning golden brown.
- Top with the diced avocado, green onion, and cilantro. Serve immediately with salsa verde and lime wedges!
