This is an easy and flavorful vegan enchilada dish. The combination of sautéed spinach, onions and sweet corn is unusual and when paired with my Azteca sauce makes a hearty, nutritious and fun entrée. Serve with rice and warm tortillas of your choice for a complete dinner.
1 tablespoon olive oil
½ onion (fine chop)
14 ounces fresh baby spinach
1 cup sweet cut corn
Azteca sauce (see recipe below)
15 corn tortillas (cut in half)
1 cup black beans (rinsed)
2 cups Quorn Chik’n Tenders (each tender cut in half)
2 green onions (chopped)
Preheat oven to 375 degrees.
Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add spinach and cook, stirring as needed, until almost completely wilted. Add corn and cook until hot. Set aside.
Using a 9×13 inch baking dish, spreading one-third of the sauce over the bottom, top with one-third of the tortillas (slightly overlapped) and all of the beans and chik’n tenders. Top with one-third of tortillas, one third of the sauce and all of the vegetable mixture. Complete the enchiladas with the remaining tortillas and remaining sauce.
Bake enchiladas until bubbling and tortillas are starting to brown on edges – about 30 minutes. Sprinkle with green onions prior to serving.
Azteca Sauce Ingredients:
1 small white onion (fine dice)
½ tablespoon olive oil
1 clove garlic (minced)
28-ounce can crushed tomatoes (do not drain)
1 cup hot water
1 teaspoon Better Than Bouillon Vegetable Base
½ teaspoon salt
1 tablespoon red chili powder
¼ cup chopped cilantro
Azteca Sauce Directions:
Heat the oil in a frying pan over medium heat. Add onion and cook until translucent (about 5 minutes). Add garlic and cook for another minute or two. Add crushed tomatoes, water, Better Than Bouillon, salt and chili powder. Stir till well mixed. Simmer uncovered over low heat for approximately 15 to 20 minutes until sauce begins to thicken. Stir in cilantro, remove from heat and set aside.