Description
These Spinach White Bean Enchiladas offer a flavorful and creamy vegetarian twist on classic enchiladas. Filled with a mixture of spinach, white beans, and spice-seasoned pepper jack cheese, then topped with a rich, cheesy pepper jack sauce and baked to perfection, they make a comforting and satisfying meal perfect for any occasion.
Ingredients
Enchilada Ingredients
- 12 6-inch corn tortillas ($1.10)
- 4 oz pepper jack cheese, shredded ($1.00)
- 1/2 lb frozen chopped spinach ($0.85)
- 15 oz can white beans, rinsed and drained ($1.00)
- 1/4 tsp garlic powder ($0.02)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper, to taste ($0.02)
- Handful fresh chopped cilantro for garnish (optional) ($0.13)
Sauce Ingredients
- 1 Tbsp butter ($0.14)
- 1 clove garlic, minced ($0.08)
- 4 oz cream cheese ($1.00)
- 3/4 cup whole milk ($0.29)
- 1/4 tsp salt ($0.02)
- 4 oz pepper jack cheese, shredded ($1.00)
Instructions
- Toast the Tortillas: Heat a dry skillet over medium-low heat and toast each of the 12 corn tortillas for about 30 seconds per side, or until slightly stiff and lightly browned around the edges. Stack them on a plate to keep them warm and pliable, which prevents cracking during rolling. Meanwhile, shred the 8 oz block of pepper jack cheese, setting aside 4 oz for the filling and reserving the rest for the sauce.
- Prepare the Filling: Thaw the frozen chopped spinach either by microwaving or letting it defrost naturally beforehand. Squeeze out as much moisture as possible using a clean towel or paper towels. In a large bowl, combine the thawed spinach, rinsed and drained white beans, 4 oz shredded pepper jack cheese, garlic powder, cumin, 1/4 tsp salt, and freshly cracked black pepper. Mix thoroughly until well blended.
- Make the Pepper Jack Sauce: Preheat the oven to 350ºF (175ºC). In a small saucepan, melt the butter over medium heat and sauté the minced garlic for about 1 minute until fragrant. Add the whole milk and cream cheese, stirring until the cream cheese fully melts and the mixture slightly thickens. Season with 1/4 tsp salt. Gradually add the remaining shredded pepper jack cheese in batches, stirring continuously until each addition melts completely, forming a smooth, creamy sauce. Remove from heat and let it cool slightly.
- Fill and Assemble Enchiladas: Lightly spray a casserole dish with non-stick spray. Spread the spinach and bean filling evenly inside each toasted tortilla and roll them up tightly, placing seam side down in the casserole dish. Arrange all 12 enchiladas snugly in the dish to help them keep their shape.
- Bake the Enchiladas: Pour the prepared pepper jack sauce evenly over the rolled enchiladas. Place the casserole dish in the preheated oven and bake for 35-40 minutes, until the sauce bubbles and turns golden brown at the edges, and the tortillas become lightly crisp. Remove from oven and optionally sprinkle freshly chopped cilantro on top before serving.
Notes
- Toasting the tortillas beforehand prevents them from cracking when rolled and enhances their flavor.
- Squeezing excess water out of the thawed spinach is crucial to avoid a watery filling and soggy enchiladas.
- If you prefer a spicier flavor, consider adding diced jalapeños or chili powder to the filling.
- The pepper jack sauce can be made a day in advance and gently reheated before baking.
- This recipe is vegetarian but not vegan due to the dairy ingredients.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
