Spinach, Mushroom and Black Bean Enchiladas

September brings the arrival of so many fall things…apples, pumpkin, crisp mornings, changing leaves and FOOTBALL! I am a Georgia girl and one thing we don’t mess around with is our football! I spent every Friday night cheering on the field at home and away with my high school team. When I went off to college at Georgia my love only grew deeper as I spent many, many Saturdays decked out in red and black cheering on the Dawgs. Since moving to Charlotte it’s been hard not to root for our hometown NFL team, the Carolina Panthers.

One thing that seems to go hand-in-hand with football is food…from tailgate food to comfort food to cozy up with while you’re watching the game on TV. Unfortunately, more often than not it tends to not be so good for you and heavy on the meat.

I try to include at least one meatless meal in our weekly rotation (if not more) and we never miss the meat. My fiance and I are both super active and feel great after plant-based meals. Today I’m excited to share with you a delicious game day recipe that puts a football spin on Meatless Mondays with #MeatlessMondayNight.

May I present to you Spinach, Mushroom and Black Bean Enchiladas! I really enjoy creating new variations of enchiladas. They’re extremely versatile, crowd pleasing, travel well and taste great left over. I’m also including substitutions to make this dairy-free for those of you who don’t do dairy or want a vegan option.

You might be a little surprised by today’s recipe but trust me, it works! The filling is fairly traditional but the “sauce” is a cup of Silk Unsweetened Cashewmilk poured over the top of the enchiladas before baking.  I’ve been making these white sauce enchiladas for years with chicken but decided a veggie variation was in order because they’re so good.

For my meatless Monday night filling I combined onions, green chilies, mushrooms, spinach, black beans and cream cheese. If you don’t do dairy, simply omit the cream cheese and this filling is still super tasty. You could also use a dairy-free cream cheese substitute.

I spooned the filling into corn tortillas, wrapped it up and lined them up in a baking pan. Note: you can totally use flour if you prefer it or want something that holds up a little better…I am just partial to corn!

The enchiladas get the cup of Silk Unsweetened Cashewmilk and a sprinkle of cheese and then they’re ready to go in the oven. The point of the cashewmilk is to keep the tortillas from drying out as they bake and it ends up thickening into a nice cream sauce in the pan. If you’re looking to go dairy-free, omit the cheese or use a dairy-free substitute. There’s so much good flavor going on that you won’t miss the cheese!

After 30 minutes in the oven you’ve got beautiful enchiladas!

Top them off with a little sour cream or plain yogurt and salsa and sprinkle them with avocados and cilantro and you’ve got an awesome #MeatlessMondayNight dinner that’s great for watching the game.

Join the #MeatlessMondayNight Challenge with me this football season! Remember, even ONE meatless meal each week can make a huge difference!

Now, here’s the recipe for those enchiladas!

Spinach, Mushroom and Black Bean Enchiladas

Spinach, Mushroom and Black Bean Enchiladas

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• Author: Jen Eddins
• Yield: 6-8 1x

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Ingredients

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• 1 tablespoon olive oil
• 1 large onion, diced
• 8 ounces of mushrooms, sliced
• 1 jalepeno pepper, finely diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 (4-ounce) can chopped green chilies, drained
• 1 (15-ounce) can black beans, drained
• 6 ounces baby spinach
• 8 ounces cream cheese, softened (light or regular)
• 12 (6-inch) corn or flour tortillas (taco sized)
• 1 cup Silk Unsweetened Cashewmilk
• 2 cups shredded cheese (I used colby jack)

Dairy-free alternative recipe:

• 1 tablespoon olive oil
• 1 large onion, diced
• 8 ounces of mushrooms, sliced
• 1 jalepeno pepper, finely diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 (4-ounce) can chopped green chilies, drained
• 1 (15-ounce) can black beans, drained
• 6 ounces baby spinach
• 8-ounces dairy-free cream cheese substitute (or omit it completely)
• 12 (6-inch) corn or flour tortillas (taco sized)
• 1 cup Silk Unsweetened Cashewmilk
• 2 cups dairy-free cheese (or omit it completely)

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Instructions

1. Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.
2. Heat olive oil in a large skillet and sautee onions, mushrooms and jalapeno until they begin to soften. Add garlic, spices, black beans and spinach and cook for another 2-3 minutes until spinach is wilted.
3. Remove from heat and stir in cream cheese. Season with salt and pepper. (Omit cream cheese from this step to go dairy-free or
4. Spoon mixture into tortillas (if using corn I like to heat them in the microwave for 30 seconds to soften them and make them more pliable before handling), roll and place seam side down in baking dish. Note, depending on how you distribute filling, you may have a little extra. Make a few more or use it as a dip to snack on before dinner.
5. Pour Silk Cashewmilk over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.
6. Let cool about 5 minutes and then serve with toppings of your choice.

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Notes

This conversation is sponsored by Silk. The opinions and text are all mine.