White Beans and Spinach Enchiladas with Spicy Jalapeno Sauce
Description:
These White Beans and Spinach Enchiladas with Spicy Jalapeno Sauce offer a delightful blend of flavors that are perfect for a weeknight dinner or a special meal to serve at a dinner party. The creamy, spicy jalapeno sauce paired with savory white beans, fresh spinach, and a touch of lime makes these enchiladas irresistible. A great vegetarian option that’s both hearty and flavorful, this dish is sure to impress your guests or satisfy your family’s cravings.
Cuisine: Mexican
Course: Dinner
Diet: Vegetarian
Ingredients
| For the Jalapeno Sauce | Quantity |
|---|---|
| Pickled Jalapenos (deseeded, minced) | 3 |
| Unsalted Butter | 1 tablespoon |
| All Purpose Flour (Maida) | 1 tablespoon |
| Vegetable Stock | 3/4 cup |
| Sour Cream | 1/2 cup |
| Garlic (minced) | 2 cloves |
| Salt and Pepper | To taste |
| Fresh Coriander (Dhania) Leaves | 1/3 cup, finely chopped |
| For the Enchiladas | Quantity |
|---|---|
| Spring Onion (bulb & greens), chopped | 2 (separate greens and white part) |
| Onion, finely chopped | 1 |
| Extra Virgin Olive Oil | 2 tablespoons |
| Garlic (minced) | 1 clove |
| Spinach (chopped) | 3 cups |
| Dried Oregano | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Sweet Corn | 1/4 cup |
| White Cannelloni Beans (drained) | 1/4 cup |
| Salt and Pepper | To taste |
| Fresh Coriander (Dhania) Leaves | 1/3 cup, finely chopped |
| Tortillas | 5 (medium-sized) |
| Cheddar Cheese | 1 cup, shredded |
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Instructions:
-
Preheat the Oven:
Begin by preheating your oven to 200°C (400°F). Grease a 9×13-inch baking dish with butter, oil, or non-stick spray. -
Prepare the Spinach and Bean Filling:
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic, chopped onion, and the white parts of the spring onions. Saute until softened and translucent, about 3-4 minutes.
Add the chopped spinach, dried oregano, sweet corn, and white cannelloni beans to the pan. Stir everything together, cooking for another 3-4 minutes until the spinach wilts.
Season with salt and pepper to taste, then remove the pan from the heat. Stir in the lemon juice and fresh coriander leaves. Set the mixture aside to cool slightly. -
Make the Spicy Jalapeno Sauce:
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
Sprinkle the flour over the melted butter, stirring constantly, and cook for 2-3 minutes, until it turns slightly golden.
Gradually whisk in the vegetable stock, adding a little at a time to avoid lumps. Once the stock is fully incorporated, stir in the sour cream and minced jalapenos. Allow the sauce to simmer gently until it thickens into a creamy consistency, about 5-6 minutes.
Season with salt and pepper, then remove the sauce from the heat. Stir in the fresh coriander leaves for a fresh burst of flavor. -
Assemble the Enchiladas:
Lay the tortillas flat on a clean surface. Spoon approximately 1/3 cup of the spinach and bean mixture into the center of each tortilla, followed by a sprinkle of cheddar cheese.
Roll up each tortilla tightly, tucking in the ends as you go, and place them seam-side down in the prepared baking dish. -
Bake the Enchiladas:
Once all the tortillas are arranged in the baking dish, pour half of the jalapeno sauce evenly over the top. Cover the dish with aluminum foil and bake in the preheated oven for 15-20 minutes, or until the enchiladas are bubbly and heated through. -
Finish and Serve:
After baking, remove the foil and pour the remaining jalapeno sauce over the top. Garnish with the green parts of the spring onions.
Serve your White Beans and Spinach Enchiladas with Spicy Jalapeno Sauce warm, alongside sides like thick-cut potato wedges, a simple egg salad, or Spanish rice for a complete meal.
Tips for a Perfect Meal:
- For a spicy kick, leave some of the seeds in the jalapenos when preparing the sauce. Adjust the spice level to your preference.
- Customize your toppings: Add a dollop of sour cream or a sprinkle of fresh avocado to enhance the flavor profile.
- Make ahead: You can prepare the spinach and bean mixture a day in advance and store it in the fridge, making assembly faster when you’re ready to bake.
Enjoy these flavorful enchiladas with the rich heat of the jalapeno sauce for an unforgettable meal that will please vegetarians and meat-eaters alike!
