Spinach Enchiladas Recipe

Try this Spinach Enchiladas Recipe that’s perfect for the single vegetarian cook.

| October 2013

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.






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