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Spinach & Tomato Enchiladas

It’s literally as simple and throwing a bunch of stuff in a skillet, seasoning it, and rolling it in tortillas. Now, how easy is that?

2 cups of diced tomatoes

1 cup of bell pepper, diced

1 cup of onion, diced

1 jalapeno, diced

2 teaspoons of olive oil

2 teaspoons of minced garlic

1 teaspoon of Kosher salt

1 teaspoon of black pepper

3 cups of frozen spinach, drained

1 tablespoon of cumin

1/2 tablespoon of coriander

1/2 tablespoon of garlic powder

1/2 tablespoon of onion powder

1 can of diced tomato

Corn tortillas, warmed in the microwave for 30 seconds

Canola oil spray

Canned enchilada sauce

For the cream,

1 cup of vegan sour cream

1 teaspoon of garlic

1 pinch of salt

1 pinch of pepper

The juice of 1 lime

1 cup of cilantro

1/2 jalapeno

1/4 cup, or so, of vegetable stock

Preheat the oven to 350.

In a skillet, sauce the tomatoes, onions, bell pepper, jalapeño, and garlic in olive oil until fragrant. Then, seasons its salt and pepper. Next, add in the spinach and season with the cumin, coriander, garlic powder, onion powder, and tomato. Cook for about 5 minutes, then set aside.

Meanwhile, to assemble, dip each of the tortillas in the enchilada sauce, add the filling, and then roll and put in an oven-safe dish, seam-side down. Repeat the process until all the enchiladas are complete.

Bake in the oven for about 20 minutes until they’re golden brown. 

Meanwhile, make the creama by adding all the ingredients to a blender and mixing until smooth.

To assemble, plate the enchiladas, top with the crema, and load it up with goodies like avocado, sliced radish, cilantro, and limes. 

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