White Beans And Spinach Enchiladas Recipe With Spicy Jalapeno Sauce
White Beans And Spinach Enchiladas Recipe With Spicy Jalapeno Sauce is a delicious Mexican recipe that is perfect for dinner parties.
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 jalapeno sauce.
Other recipes that you can try are:
For jalapeno sauce
- 3 Pickled Jalapenos , deseeded and minced
- 1 tablespoon Butter (unsalted)
- 1 tablespoon All Purpose Flour (Maida)
- 3/4 cup Vegetable stock
- 1/2 cup Sour cream
- 2 cloves Garlic , minced
- Salt and Pepper , as needed
- 1/3 cup Coriander (Dhania) Leaves , fresh, finely chopped For enchiladas
- 2 Spring Onion (Bulb & Greens) , chopped greens and white part separated
- 1 Onion , finely chopped
- 2 tablespoons Olive Oil
- 1 clove Garlic , minced
- 3 cups Spinach , chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Lemon juice
- 1/4 cup Sweet corn
- 1/4 cup White Cannelloni Beans , drained
- Salt and Pepper , to taste
- 1/3 cup Coriander (Dhania) Leaves , finely chopped
- 5 Tortillas
- 1 cup Cheddar cheese
How to make White Beans And Spinach Enchiladas Recipe 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 jalapenos 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 jalapeno sauce evenly over the top of arranged tortillas. Cover with a foil paper and bake until bubbly. This will take 15 to 20 minutes.
Once done pour the remaining jalapeno sauce and sprinkle the scallion greens for garnishing.
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