White Beans And Spinach Enchiladas With Spicy Jalapeno Sauce
White Beans And Spinach Enchiladas With Spicy Jalapeno Sauce is a delightful Mexican dish that is perfect for a weeknight dinner with the family, or a stylish dish for a dinner party. Enchiladas are rolled tortillas filled with meat or vegetable stuffing and covered with sauce, cheese and baked. These vegetarian enchiladas are filled with cannelloni beans, spinach and corn and covered with spicy jalapeño sauce. Serve with some thick cut Potato Wedges, Egg Salad or Spanish Rice to make a complete meal.
Equipment used: Oven
For jalapeno sauce
- 3 jalapeno chillies, deseeded and minced
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 3/4 cup vegetable broth
- 1/2 cup sour cream
- 2 garlic cloves, minced
- salt and pepper as needed
- 1/3 cup fresh cilantro, finely chopped
- For enchiladas
- 2 bunch scallions, chopped greens and white part separated
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 3 cups packed spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon lime juice
- 1/4 cup sweet corn
- 1/4 cup white cannelloni beans, drained
- Salt and pepper to taste
- 1/3 cup cilantro, finely chopped
- 5 medium sized flour tortillas
- 1 cup sharp cheddar cheese
Directions for White Beans And Spinach Enchiladas With Spicy Jalapeno Sauce
To begin making White Beans and Spinach Enchiladas with Spicy Jalapeno Sauce, first preheat oven to 200 degrees C and grease a 9x13 baking tray with some butter or oil or non stick spray.
Place a pan on the heat, with some olive oil and add minced garlic, chopped onion and chopped white portions of scallions to it. Toss it together with some salt and saute until translucent. Next, add spinach, dried oregano, sweet corn, cannelloni beans and saute once again. Check for salt and pepper and add as needed. Switch off the heat and add lime juice, cilantro to the spinach mixture. Stir well and keep aside.
To prepare the jalapeno sauce, in a sauce pan, melt butter on medium heat, add minced garlic and allow it to sizzle. To this, add flour and cook the butter and flour until slightly brown.
Next add vegetable stock little by little, whisking along the way. Pour in the sour cream, add jalapeños and simmer until the sauce thickens into a glossy mix. Season with required salt and pepper. Remove from the heat and add cilantro. The whole process takes about 5 to 6 minutes.
To assemble the enchiladas, lay out the tortillas on a flat surface and spoon 1/3 cup beans spinach mixture in the center of each. Sprinkle some cheddar cheese. Roll the tortilla and place seam side down on to the prepared baking dish. Repeat with all remaining tortillas and beans spinach mixture.
Pour half of the prepared jalapeño sauce evenly over the top of arranged tortillas. Cover with a foil paper and bake until bubbly. This will take 15 to 20 minutes.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya