This looks so yummy! While I am not a vegan, I do like vegan recipes that tend to be healthier and are colorful. Have you ever noticed how much more likely you are to want to taste something that is made of pretty colors?
I look for ones are more in the mainstream so I can serve them to people who are not total vegetarians(mainly my husband). This spinach and mushroom enchilada dish fits the bill!
Spinach & Bean Enchiladas with White Mushroom Sauce
Enchiladas come in so many varieties with different fillings and sauces. My first enchilada experience was when I was a teenager. A cousin’s ex had made them and her version was the popular shredded chicken with the Campbell’s condensed soup mushroom sauce. My veganized version was a play on my original experience. This recipe is creamy and absolutely delicious and a must try. It may seem complex but is fairly simple, I utilized my nutribullet for the sauces and the Cilantro-Lime Jasmine rice was very simple to make, recipe included. Top with creamy avo-crema sauce. Enjoy!
1 (15.8oz can) Great Northern Beans (or White Kidney)
1 (15.5oz can) Chickpeas, crushed/chopped
1 (15.25oz can) Corn
4 Scallions, chopped (Light Green/White parts)
8 ½ oz Diced Green Chilies (2 – 4.25oz cans)
4oz White Button Mushrooms, chopped (divided)
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