Thursday, April 15

Tangy corn and spinach enchiladas

Enchiladas are more of a method than a recipe. Take a filling-- a stirfry, stew, or collection of ingredients-- wrap it in tortillas, smother in sauce, and bake. The variety is endless, although I usually choose Mexican-inspired fillings and toppings.

I like to cook the fillings beforehand because it gives the flavors a chance to meld, and you can add seasoning or play with textures-- caramelize onions, crisp-fry faux meats, make sure potatoes are cooked all the way through. But you don't have to. In a pinch just toss ingredients together in a bowl (peppers, corn, spinach, a can of beans), squeeze half a lime over it, and add spices (cumin, coriander, chili powder, chipotle, salt, pepper) to taste.

Tangy corn and spinach enchiladas

Tangy corn and spinach enchiladas

vegan, gluten-free


  • 1 package of (8-12) corn tortillas (make sure they're wheat-free and have a short list of pronounceable ingredients!)
  • 1 tbsp canola oil
  • 1/2 an onion, sliced into long strips
  • 3 cloves garlic, put through a garlic press or minced
  • 1 package of 2 Wildwood Southwest tofu veggie burgers, chopped

    You can also use 1 cup of chopped marinated baked tofu, beans, or another protein
  • 1 cup corn (I use frozen, fresh or canned work too)
  • 2 cups raw spinach, chopped
  • 1/4 cup cilantro, chopped
  • about 1 cup, 6oz or 1/2 jar of tomatillo salsa

    I used the rest leftover from Lightning mac & cheez
  • 1 cup of tomato sauce or diced tomatoes whizzed in the blender with 1 tsp each of chipotle, cumin, coriander, and oregano

    You can also use enchilada sauce
  • 1 cup Daiya Italian blend cheese or FYH mozzarella


  • Preheat oven to 375.
  • Heat oil in large frying pan, add onions & saute til just brown, about 5 minutes.
  • Add garlic, saute for 1 minute.
  • Add veggie burger, corn & spinach stir for about 5 minutes til corn is heated through. Set aside off heat, stir in cilantro.
  • Mix salsa & tomato sauce together in a bowl wide enough to dip tortillas into.
  • Spray a 9" x 13" baking pan with non-stick spray or grease it. Pour a salsa into pan to cover bottom in a thin layer. Have pan, salsa, and filling mixture nearby.
  • Heat a non-stick frying pan to medium.
  • For each tortilla, warm 30-60 seconds on each side in frying pan. You want them to be warm & pliable. Dip tortilla in salsa, wetting both sides. Place tortilla in baking pan, put a line of about 1/4 cup filling (use more filling if you have fewer tortillas, to fill the baking pan) down the middle, and roll up so that seam is on the bottom and the weight of the rolled-up tortilla will hold it closed.
  • Once all tortillas are rolled up and fit snugly in the baking pan, pour the remaining salsa over the top, and sprinkle evenly with cheese.
  • Cover with aluminum foil, bake for 15 minutes. Remove foil and bake another 15 minutes.

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Photos, original recipes and text © Susan Kelley 2012. All rights reserved. Please credit me and link back to this site, or ask first.

Always read ingredient labels carefully (and re-read periodically) to make sure that products actually are vegan and/or gluten-free.