Quick Bean & Green Enchiladas

Name: Quick Bean & Green Enchiladas
Cuisine: Mexican, Latin American, American
Ingredients: 2 cans (15 to 16 oz) pinto beans, (drained); 8 to 10 oz frozen chopped spinach, (thawed and lightly squeezed to remove liquid); 1 can (5 oz) chopped green chiles; 12 ounces salsa verde, (divided); 8 ounces (about 3 cups) shredded sharp cheddar, plant or dairy, divided; 1/2 cup chopped fresh cilantro, (plus extra for garnish); Salt and ground black pepper; 16 corn tortillas; 12 ounces bottled or canned prepared enchilada sauce; 1/2 medium red onion, (halved and sliced thin); 1 container (8 oz) sour cream, (plant or dairy)

Instructions

Makes 16 small enchiladas.You can serve the enchiladas with a little dollop of sour cream, but we like thinning the sour cream with plant-based milk or even water to drizzle consistency. It looks prettier and means you don’t need as much. The enchiladas have enough flavor on their own, but for those who like it extra spicy, set out bottles of hot sauce.

Updated at: Thu, 21 Nov 2024 12:26:13 GMT