Spinach Enchiladas Recipe

Try this Spinach Enchiladas Recipe that’s perfect for the single vegetarian cook.
By Joe Yonan
October 2013

This Spinach Enchiladas Recipe for one is delicious and won’t leave you with excess leftovers.
Photo By Matt Armendariz
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With 80 satisfying and globally-inspired dishes for the single vegetarian, vegan and flexitarian, Eat Your Vegetables (Ten Speed Press, 2013) will arm you with easy and tasty recipes for one that go beyond the expected. Author and award-winning food editor Joe Yonan offers practical information on shopping for, storing and reusing ingredients, as well as essays on an array of meatless topics. In this excerpt from chapter three, “Baking, Roasting and Broiling,” see how to make spinach enchiladas in a portion size made for one.

You can purchase this book from the Capper’s Farmer store: Eat Your Vegetables.

More Flexitarian, Vegan and Vegetarian Recipes:
Carl's Chocolate-Chunk Cookies Recipe
Summer Succotash Recipe
Warm Israeli Couscous Salad Recipe

Spinach Enchiladas Recipe

1 tablespoon olive oil
1 large shallot lobe, chopped
1 clove garlic, chopped
1/2 jalapeño, stemmed, seeded, and chopped
3 cups lightly packed baby spinach leaves, washed and dried
2 tablespoons whole Greek-style yogurt (may substitute low-fat or nonfat)
Sea salt
2 (6-inch) corn tortillas
2/3 cup Tomato Sauce with a Kick or store-bought tomato sauce, thinned with 2 to 3 tablespoons of water
1/4 cup grated Monterey Jack cheese
1 tablespoon chopped cilantro leaves

Preheat the oven to 350 F.

Pour the oil into a small skillet over medium heat. When it shimmers, add the shallot, garlic, and jalapeño and cook until soft but not browned. Add the spinach and stir-fry until it has just wilted, then scrape the mixture into a bowl and stir in the yogurt. Season with salt to taste.

Warm the tortillas to make them more pliable: either microwave them for a few seconds, or heat them in a dry skillet over medium-high heat for about 10 seconds on each side — not enough to brown them, just enough to soften them. (If you have a gas stove, you can also put them directly on the burner grate over the flame for a few seconds on each side.) Immediately wrap them in foil to keep them warm.

Pour the thinned-out tomato sauce into the skillet that you sautéed the shallot mixture in and bring it to a boil over medium heat, then reduce the heat to low so that the sauce is barely simmering. Use tongs to dip the tortillas into the sauce one at a time, leaving them in for just a few seconds; lift them out, letting the excess sauce drip off, and transfer them to a plate.

Spread about a quarter of the sauce on the bottom of a small casserole or individual gratin dish. Lay the softened tortillas on a work surface. Place half the spinach mixture in the center of each one, then roll the tortillas to form enchiladas and arrange them seam side down on top of the layer of sauce in the casserole dish. Spoon the remaining sauce on top and sprinkle with the grated cheese.

Bake until the cheese has melted and the sauce is bubbling, about 20 minutes. Sprinkle the enchiladas with the cilantro, and eat hot.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Buy this book from our store: Eat Your Vegetables.


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