Have you attempted Vegan Enchiladas Verdes yet? I love these red sauce enchiladas here. In any case, in the event that you searching for a change, at that point check out this green sauce enchiladas! This vegan enchilada formula is for all you occupied people out there who need to put supper on the table with least planning time. I have some savvy make early tips for you too which makes enchiladas conceivable in a snap. These green sauce enchiladas are veggie lover and gluten free as well.
Enchilada is an extremely well known Mexican goulash dish made with stuffing delicate tortillas with vegetables, beans or meat , cheddar . Each tortilla is filled , rolled and set in a heating dish. These enchiladas are then secured with ethnic Mexican sauce, either Mole , Verdes or Suiza. At that point Enchilada meal is heated to flawlessness.
Uplifting news is that you may purchase a container of instant tomatillo sauce otherwise known as salsa verde or green chile enchilada sauce that are accessible in jars at the markets. This will make the way toward making enchiladas speedy .
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Ingredients :
- 2 tablespoon cooking oil
- 2 Portobello mushrooms or 12 small button mushrooms washed, cleaned and chopped
- 7 cups packed spinach leaves
- ½ cup onions chopped
- 6 cloves garlic or 1 heaped tablespoon of garlic paste
- ¼ teaspoon cayenne
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- Couple twists pepper
- Salt to taste
- 1 can Black Beans
- 1 cup dairy free cheese optional
- 1 can / 16oz / Homemade or store bought Roasted Tomatillo sauce / salsa verde mild
- Six count medium size tortillas , gluten free or of choice *
Additional toppings (Optional)
- Fresh salsa / Pico de Gallo
- Fistful of cilantro chopped
- Vegan sour cream
- Sliced Jalapenos
Instructions :
- Heat oil in a wide pan. Once warm add in the onions and some salt.
- Cook it until wilted and translucent . Approx 2 minutes.
- Now add in chopped garlic or garlic paste.
- Cook for 30 seconds.
- Add in mushrooms and increase the heat to medium high for a minute.
- Stir once or twice in between to avoid scorching at the bottom.
- Add in all the spices and salt that are called for.
- Now reduce the flame to medium low and continue cooking the mushrooms for 2-3 minutes until they are wilted and tender.
- Add in the spinach in batches. Wait for the first half to wilt and then add another half.
- Continue cooking for 1 minute.
For More Details : bit.ly/2MpuQAD
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