I know this might be hard to believe, but there is more to Cinco de Mayo than tequila shots. I mean there are margaritas and Mexican chocolate too. Right? Oh, and loud singing and maybe a little guacamole on the side. (No queso though … sorry Eric, but you’ll get over it.)
Cinco de Mayo—no, it’s not Mexico’s independence day, that’s in September—is actually the annual celebration of the Mexican Army’s defeat of the French at the Battle of Puebela in the mid-1800s. But hey, any excuse to celebrate the culture (and by culture I mean food) of our neighbors to the south is a good day in my book. …
And it just so happens, May 5th is also National Enchilada Day so in honor of the day, why not make some enchiladas? And yea, I know, the thought of beans in your enchiladas sounds weird, but I promise, these are well worth the effort and taste amazing.
spinach and bean-Stuffed enchiladas
PREP TIME: 30 minutes | COOK TIME: 45 minutes, 425 degrees
- 1 onion, chopped
- 3 jalapeños, seeded and diced
- 1 can diced green chilis
- 10-12 tomatillos, diced
- 2-3 Tsp olive oil
- 1 cup vegetable broth
- 2 tsp coriander
- 2 tsp cumin
- 1 tsp red pepper flakes
- ¼ cup vegan sour cream
- 1 ½ cup cooked fava beans, lentils or black beans
- 6 cups chopped, fresh spinach
- 12-14 corn tortillas
- 1 can sliced black olives (optional)
- Cotija or a vegan cheese that crumbles well
- Fresh cilantro leaves
Sauté jalapenos, tomatillos and green chilies in oil over medium high heat for 5 minutes. Add beans and cook for another 5 minutes. Add red pepper flakes, coriander, cumin and vegetable broth, bring to a boil then reduce heat and simmer for 20 minutes. Remove from heat. Spoon out ½ cup of the mixture and set aside. Stir in vegan sour cream to remaining “liquid.” In another pan, sauté spinach until it’s wilted, about 5 minutes. Drain all excess liquid from the pan and add the bean mixture. Heat corn tortillas in the microwave for 10-15 seconds just so they soften and are easier to stuff. Lightly spray casserole dish with cooking spray then one at a time, fill tortilla shells with spinach and bean mixture. Layer in dish, seam side down, then drizzle with ½ cup of liquid set aside earlier. Cook for 25 minutes at 425 degrees. Remove from the oven and sprinkle with cilantro leaves, black olive and a pinch of cotija or a vegan alternative of your choice. Enjoy! And don’t forget the margaritas 😉
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.
The first time I had enchiladas stuffed with lentils rather than chicken or beef, I remember thinking there was NO WAY IN HELL that they would taste good, but this one of my all time fav dishes!!
Vegan Nachos with Sauteed Cabbage
Once you go vegan with your nachos, you’ll never go back! YOU GOTTA TRY THESE!!
A delicious, nutritious and lower calorie option for guacamole. Try it!! You’ll like it!
Love your blog! 😀 I’m a very passionate food and lifestyle blogger too who loves vegan – you can check out my blog if you like 🙂