Spinach enchiladas with spicy corn – original recipe

This is one of my favorite recipes to make, and since I made it tonight, I decided I needed to post it already! Mexican food was always a vice of mine, so I’ve had to find ways to eat it often without facing serious weight gain. Quesadillas, enchiladas, and even taco salads can be loaded with fat and calories, thanks to the cheese and/or fried tortillas. The solution: make it myself and veganize it! These are very easy to make, and go well with a variety of sides.

They got a little messy this time around, but I assure you they tasted amazing!

They got a little messy this time around, but I assure you they tasted amazing!

Makes 8 enchiladas

For the enchiladas:

1 small onion, chopped
2 lbs baby spinach
1 garlic clove, minced
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp nutmeg
8 corn tortillas
1 can red enchilada sauce
1/2 cup Daiya, any flavor (or other dairy-free cheese)
1/4 cup cashew cheese, optional* (see below)

For the corn:
2 cups frozen or fresh sweet corn
1 tsp vegan butter or olive oil
1/2 tsp to 1 tsp cayenne pepper, to taste
1/4 tsp cumin
1/4 cup chopped cilantro
Pinch of sea salt

*1 hour before beginning preparation, boil raw cashews in water for 5 minutes. Turn off heat, cover and let soak as long as possible until needed. May also soak overnight in the fridge in an airtight container.
To make cashew cheese: Combine soaked and drained cashews in a food processor with 1/4 cup water, 1 Tbsp dijon mustard, 1 Tbsp apple cider vinegar, 1 tsp lemon juice, 2 Tbsp nutritional yeast, and a pinch of sea salt. Process until smooth. Set aside.

Directions:
Preheat oven to 400. Saute onions and garlic with a small amount of olive oil. When translucent, add cumin and chili powder and stir to coat. Slowly add in spinach, cooking until wilted. Drain off any remaining water and keep warm. Spray a large skillet and a 9×12 baking dish with non-stick spray. Lightly fry tortillas on both sides until slightly crispy. Pour enchilada sauce into a bowl and stir in nutmeg. One at a time, dip tortillas in enchilada sauce and place in the baking dish. Place some of the spinach mixture in the center and top with Daiya and cashew cheese. Roll up, and repeat this process until all are done. Spoon any remaining enchilada sauce on top, and sprinkle some more Daiya for good measure. Pop ’em in the oven and bake until the sauce is bubbling, about 15-20 minutes.

20150417_19043720150417_190455

Meanwhile, melt vegan butter over medium in a small saucepan. Stir in cumin, then add corn and cayenne and stir to coat. Heat 5 minutes, then remove from heat and stir in cilantro.

Serve meal with sliced avocado.
Other great side dishes include pinto or black beans, Mexican-style brown rice, or diced potatoes.

A more attractive attempt, when I made served with pinto beans with tomatoes and Mexican-style brown rice.

A previous, more attractive attempt, served with pinto beans with tomatoes and Mexican-style brown rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s