Black Bean & Spinach Enchiladas with Cashew Lime Crema
Baked enchiladas stuffed with black beans, spinach & kale, smothered in a homemade smoky red enchilada sauce.
Serve with a drizzle of cashew lime crema, avocado, pepitas and fresh cilantro.
HAVE IT YOUR WAY
I developed this recipe for my vegan clients. I did not use shredded cheese in the enchiladas and made sure they had plenty of cashew crema and ripe avocados to make this dish rich and delicious.
I added the freshly shredded white cheddar cheese when I made these for my vegetarian, plant-based clients. They love a little cheese with most of their meals.
HOW TO MAKE THESE GRAIN FREE
I’m a big fan of cassava flour tortillas. The Siete Cassava Flour Tortillas work well in this dish. If you prefer almond flour tortillas or the cashew-based tortillas feel free to try it and let me know the results.
MORE PROTEIN PLEASE
When I make these vegetable packed enchiladas for myself, I use cassava flour tortillas and add shredded chicken from two or three chicken breasts. I like my enchiladas really full and packed with vegetables and protein.
IF YOU LIKE THIS DISH, CHECK OUT THE FOLLOWING
- Smoky Enchilada Sauce
- Healthyish Baked Macaroni & Cheese
- Wild Rice Pilaf with Roasted Butternut Squash
- Slow Cooked Lamb Shanks in Bone Broth
- Purple Mashed Sweet Potatoes
CHEF TIP
If you are making a half batch of enchiladas, still use all the smoky enchilada sauce if you like them smothered in red sauce.
If you like the tips of your enchiladas a little crispy, bake for 30-35 minutes.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen.
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Black Bean & Spinach Enchiladas with Cashew Lime Crema
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Healthy
Description
Healthy baked enchiladas stuffed with black beans, spinach & kale, smothered in a homemade smoky red enchilada sauce.
Serve with a drizzle of cashew lime crema, avocado, pepitas and fresh cilantro.
Ingredients
FOR THE ENCHILADAS
- 8 organic flour or cassava tortillas (7-8-inch small tortillas)
- 1 can organic black beans
- 1 can organic refried black beans with jalapeno
- 2 bunch flat-leaf Dino kale (4 cups packed)
- 5-oz spinach (1 box or bag)
- 1 ½ cups organic sharp cheddar cheese (white cheddar), shredded
- Smoky enchilada sauce
- ¼ cup pepitas
- ½ bunch cilantro
- Avocado
FOR THE CASHEW LIME CREMA
- 1 ½ cups of raw cashew pieces
- ¼ tsp sea salt
- ¾ cups warm water
- Juice & zest of half a lime
Instructions
- Preheat oven to 350 degrees. Lightly oil a rectangle casserole dish with olive oil.
- First make the enchilada sauce in the blender. Set aside.
- In a medium pot, bring 4 cups of water to a boil with 2 tablespoons of salt. Prepare the colander in the sink, adding all the fresh spinach in it. Chop kale into 2-inch pieces, discard the thick ends. Once water is boiling, blanch kale. Add to boiling water, making sure all leaves are wilted, and immediately drain in a colander, over the spinach. Toss colander with spinach and kale to drain of excess water and mix the greens.
- Drain and wash whole black beans and pat dry. Add to a bowl, along with the refried black beans. Stir till both types of beans are mixed together. Start building your enchiladas by spreading 1/8 of the bean mixture on one side of the tortilla. Top with spinach, kale and shredded cheese. Roll and add to the dish. Do this for all 8 tortillas, using all the beans, spinach, kale and cheese.
- Pour all enchilada sauce over the top of the tortillas, covering every inch of the pan. Cover with foil and bake 25 minutes.
- While the enchiladas are baking, make the cashew crema. Add cashews, sea salt and warm water to a high-speed blender. Let sit for 5 minutes, then blend on high till incorporated. Stir in zest and juice of 1 lime.
- Remove enchiladas from oven and cool for 10 minutes. Drizzle with ½ of the cashew crema, pepitas and fresh cilantro. Serve with additional crema and avocado.
Notes
- If you are making a half batch of enchiladas, still use all the sauce if you like heavy sauce on your enchiladas.
- If you like the tips of your enchiladas a little crispy, bake for 30-35 minutes.
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ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.
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