Wednesday, March 19, 2014

white bean enchiladas with avocado-cilantro sauce

White Bean Enchiladas with Avocado-Cilantro Sauce

all five of us enjoyed this tasty meal and the sauce was so delicious, we have used it
for several other things, as well, including as a dipping sauce.

*recipe adapted from the garden grazer

Two 15 oz. cans cannellini beans, rinsed and drained
6 oz. baby spinach
4 green onions, sliced
2 cups corn (I used frozen, thawed)
1 1/2 tsp. cumin
8 large flour tortillas, or about 16 corn tortillas for gluten-free
Cilantro for garnish

{For the sauce}
2 avocados
1 cup loosely packed cilantro, stems removed
1/2 cup onion or shallot, roughly chopped
2 cloves garlic
1 cup vegetable broth
Juice from 1 lime
2 tsp. white wine vinegar
1 tsp. cumin
1/8 tsp. salt
Optional: add jalapeno, cayenne pepper, ground chipotle, or anything else you 
desire for a kick!


Sauce: in a blender or food processor, puree all ingredients until smooth. 
Add a touch more broth or water if necessary to blend.

Preheat oven to 350.

Bean mixture: In a pan over medium heat, saute the spinach for 2-3 minutes or
until just wilted.
In a medium bowl, combine beans, green onion, corn, sauteed spinach, and cumin.
Stir to combine.
Distribute bean mixture evenly throughout the tortillas.
Coat the bottom of a 9x13 inch glass baking dish with a thin layer of the sauce.
Roll up the tortillas, and place seam side down in the dish.
Pour the remaining sauce over the top of the enchiladas.
Bake for 25 minutes.
Garnish with cilantro before serving.


1 comment:

  1. yummm this sounds good. i love any excuse to eat avocados and cilantro! xo jillian - cornflake dreams