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Gluten-free, dairy-free Cheesy White Bean Enchiladas

Author: Amie Valpone

Ingredients

  • 2 cups organic baby spinach
  • 1 Tbsp. organic ground flax seeds
  • Juice of 1 fresh lime
  • 2 15 oz. cans organic white beans drained
  • 1 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 8 large gluten-free tortillas
  • 1 cup salsa
  • 2 cups Vegan Mexican Shredded Cheese
  • 1/4 cup fresh cilantro finely chopped
  • 2 scallions thinly sliced

Instructions

  • Preheat oven to 350 degrees.
  • Oil a 9" x 13" dish.
  • In a bowl, toss together spinach, flax, juice, beans, chili powder, cumin, sea salt and pepper. Set aside.
  • Spread 2 Tbsp. of salsa in the bottom of the dish.
  • Spoon the bean mixture into the center of the tortilla, roll up and place in the baking dish with the folded side down. Repeat for the remaining tortillas.
  • Pour the remaining salsa over the tortillas; top with shredded cheese and sprinkle with cilantro.
  • Bake for 20 minutes or until the cheese is melted and enchiladas are warm.
  • Remove from oven.
  • Top with scallions and serve warm.