Previous

Previous

Greek Salad

Back to Recipes Homepage Next

Next

Cashew-Less Vegan Queso Dip

Spinach Artichoke Enchiladas

Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes

Servings: 6
Author:

COOKIE + Kate

An excellent alternative to traditional enchiladas. So delicious you’ll want to make a double batch!

0 Comment(s)
Share
Share

Ingredients

Homemade red enchilada sauce
  • 3 tablespoons olive oil
  • 3 tablespoons whole wheat or all-purpose flour
  • 2 teaspoons ground chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar or distilled white vinegar
  • Freshly ground black pepper, to taste
Enchiladas
  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 small red onion)
  • 1/4 teaspoon salt
  • 4 cloves garlic, pressed or minced
  • 1 heaping cup drained artichokes (either jarred or defrosted frozen), quartered if necessary
  • 1 (4-ounce) can green chilis, drained
  • 12 ounces baby spinach, preferably organic
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup sour cream
  • Freshly ground black pepper, to taste
  • 6 (8-inch) whole wheat tortillas
  • 2 cups homemade red sauce (see recipe above)
  • 1 cup shredded Monterey Jack cheese
  • Handful chopped cilantro, for garnish

Directions

For step-by-step directions and pictures visit COOKIE + kate

Huge Savings on Liver Supplements...
Save 25% on SST Save 20% on BioShield Buy 3 Get 1 FREE on Select Supplements! Save 20% on the BEST Liver Protection Package that money can buy!