Vegan Spinach Enchiladas

Here's a great way of using up TONS of fresh spinach.

Enchilada Sauce Ingredients:

• ​1 Tbs. olive oil
• 1 onion, diced
• 2 garlic, minced
• 2 jalapenos, finely diced
• 4 tomatoes, chopped
• 1 cup tomato juice
• 1/2 tsp. chili powder
• 1/2 tsp. cumin powder
• sea salt and pepper to taste.

Method:

1. ​​In a large saucepan, heat oil on medium low (5)
2. Cook onions for 5 minutes until translucent.
3. Add garlic and jalapenos and cook another 3 minutes.
4. Add tomatoes, tomato juice, chili powder, cumin powder and salt and pepper.
5. Cover saucepan and simmer on low (2) for about 30 minutes until all ingredients are cooked.​

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Spinach Filling Ingredients:

• ​1 Tbs. olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 big clamshell or bag of spinach
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1 tsp. oregano
• 1/4 tsp. nutmeg
• sea salt and pepper to taste

Note:  ​Use as much spinach as you can get your hands on.  When cooked, spinach breaks down to almost nothing so use as much as you like to fill up your enchiladas.
Method:

1. Add oil to a wok and heat on medium (5).​
2. Add onion and cook for 3 minutes.
3. Add garlic and all the spices to the wok and cook for two minutes until fragrant.
4. Stir in spinach in batches as it wilts. 
5. Reduce heat to minimum and cover for 5 minutes.

​Additional Ingredients:

• ​8 large tortillas
• Tofutti non-dairy sour cream as topping to cut the heat
• Daiya non-dairy cheddar shreds

​Assembling Instructions:

1. ​Grease a large rectangular glass dish with a little olive oil to prevent sticking.
2. Add 1/2 the enchilada sauce to the bottom of the dish.
3. As pictured above add spinach mixture to each tortilla, fold in sides first, then roll up and place on the sauce.  (see second picture)
4. Continue rolling and placing until you run out of spinach mixture.  This makes 6-8 enchiladas depending on how much spinach you add to each one.
5. Once all tortillas are rolled, add remaining enchilada mixture to cover/coat them.
6. Sprinkle Daiya cheese on top.
7. Bake at 350 for 30 minutes until heated through and Daiya cheese is melted. (Note: Daiya cheese doesn't melt like regular cheese, it just gets soft.)
8. Serve topped with Tofutti non-dairy sour cream.

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​Go here to print this recipe:  recipe_spinach_enchiladas.pdf

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