- 1/2 Cup Onion chopped
- 2 Cloves Garlic
- 1/2 Cup Green Bell Pepper chopped
- 1/2 Cup Red Bell Pepper chopped
- 1 Cup Celery Chopped
- 2 1/2 Cups of Corn
- 1 LB. Black Beans
- 2 Roma Tomatoes
- 2 to 3 Cups Spinach
- 1 lime
- 1 Cup Green Chilies or Green Enchilada Sauce
- 11/2 Cups homemade or 1 can Cream of Mushroom Soup
- 2 tsp. Cumin
- 1/4 tsp. Cinnamon
- 1 tsp. Red Chili Flakes
- 1/4 tsp. Cayenne
- 1 tsp. Paprika
- 1 tsp. Chili Powder
- 1/4 tsp. Fresh Oregano
- Almond Pepper Jack Cheese ( or what ever you prefer)
- Fresh Cilantro
- Corn Tortillas
I think I was low on green sauce and didn’t have any green chilies. Me being me I found a way to make the green chili sauce stretch. I found out that I liked this version better than my original vegetarian enchiladas. They didn’t dry out as much and the flavors worked well together.
In a medium sauce pan combine the cream of mushroom soup, green chilies and or sauce over medium low heat. You may need to add a little vegetable stock or water. When heated through reduce to low.
In a large skillet heat coconut oil over medium high heat and brown the onion. To that add the corn and continue cooking until the corn is roasted. When I have corn on the cob I do this on the grill.
When the corn is nicely roasted add the juice of 1 lime, garlic, peppers, celery, and spices. Cook until fragrant.
Add the beans and Roma tomatoes. Stir and cook another minute or two.
Then add the spinach and turn the heat off. You just want to slightly wilt the spinach.
In a glass casserole dish add enough of the sauce to the bottom of the dish to cover it. This keeps the enchiladas from sticking to the bottom. You can roll the enchiladas or layer it more like a casserole. Either way it tastes the same. When I’m having trouble with my hands I layer.
Spread a spoonful of the sauce on the tortilla, add a spoonful of the veggie mixture, and sprinkle with cheese. Roll the enchilada. Continue rolling or layering. Top the finished enchiladas with the remaining sauce and sprinkle cheese over the sauce.
Bake at 375 degrees until the cheese browns.
Remove from the oven and allow the enchiladas to cool some.
Garnish with fresh cilantro