Spinach Mushroom Bean Enchiladas
My daughter-in-law is mostly plant-based. When I asked her what she would like “veganized,” she said, “Spinach enchiladas like they have in Texas.” It has been a while since I lived in Texas, and honestly, I don’t really like cooked spinach by itself. But I had this filling from some amazing cannelloni, so I thought I would just recreate it with different herbs and spices, and voila, we have enchiladas. Enjoy!
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Base Recipes to Make Spinach Mushroom Bean Enchiladas
Bechamel Sauce Base
1:2 ratio of butter to flour
Liquid – usually warm plant-based milk or part milk, and Not Chicken or Vegetable Bouillon
Nutmeg and white pepper
Instructions:
Melt the butter in a saucepan. Add the flour and cook to a thin paste (roux) for 1 -2 minutes. Slowly add the liquid and cook until the desired consistency, for me, about the consistency of pudding.
Cilantro Green Dipping Sauce 
Ingredients:
One bunch of cilantro, stems and all
½ of vegan or regular mayonnaise
½ cup of vegan or regular milk (almond or cashew almond work best)
3 tbsp Hidden Valley Ranch dressing or 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp dried parsley
Juice of ½ a lime or 1 tbsp bottled lime juice
¼ cup sliced jarred jalapenos
1 tbsp jalapeno brine from the jar or white vinegar
Instructions:
Place all ingredients in a blender and blend until creamy. Adjust seasonings to your taste. You may want less or more. Some like it spicier. Others, not so much.
Spinach Mushroom Bean Filling
Ingredients
1 TBSP oil and 1 tsp vegan butter
1 shallot, minced or thinly sliced
1 cup sliced mushrooms of choice, preferably shiitakes but minibellas will work too!
1 TBSP chopped Hatch chilies
4 cups or handfuls of spinach (don’t worry, it cooks down!)
½ cup white beans (it’s a color thing)
1 tsp Better Than Bouillon Not Chicken or Vegetable bouillon (not prepared) just the paste
1/4 cup or so of Bechamel Sauce above
½ cup water
Dash of Liquid Smoke (optional but makes it great!)
Instructions for Spinach Mushroom Bean Filling
- Heat the oil and butter in a skillet.
- Add the shallots and sauté until soft.
- Add the mushrooms and saute until nicely caramelized and the moisture cooks off.
- Add the chilies and stir.
- Turn up the heat to medium-high to high.
- Add the beans, spinach, tsp of bouillon, and water.
- Cover and allow to steam for 1-2 minutes.
- Lower the heat to medium, remove the lid, and stir in the remaining ingredients, cooking until the sauce thickens and the liquid evaporates to leave a thicker sauce
- Remove from the heat and add the avocado or sour cream sauce
Green Chili Vegan Cheese Sauce
Ingredients:
½ cup of the bechamel sauce (recipe above)
½ cup unsweetened plant-based milk
4 TBSP Cilantro Green Sauce (recipe above)
¼ – ½ cup Miyoka’s vegan mozzarella
Instructions:
Place all ingredients in a saucepan. Whisk and heat until just smooth and creamy. Don’t overheat!
How to Make Rolled Spinach Mushroom Bean Enchiladas
Corn Tortillas
Filling
Green Cilantro Dipping Sauce
Grated Tex-Mex Vegan Cheese of choice
- Pan-fry the corn enchiladas until just a wee bit brown but not crispy. They need to be pliable. DON’T OVERCOOK.
- Have all your ingredients warmed – filling, sauce, tortillas.
- Place one enchilada in a casserole dish that has been sprayed with nonstick spray.
- Fill with the filling of choice into the middle and fold each side over. Don’t overfill. (You can use a little sauce as “paste” to hold the ends together).
- Place in the casserole dish with folded side down.
- Continue rolling more enchiladas, fill, and “paste” together.
- Cover with sauce.
- Sprinkle with grated vegan cheese, cover with foil, and bake at 375 for 20 minutes or until bubbly.
- Remove the foil and place under the broiler for 1-2 minutes just to start the cheese to melt. (or convection bake at 375 until bubbly and cheese is melting). 1-2 minutes – keep an eye on them!
- Remove from the oven. Allow to sit for a few minutes, and serve.
Here’s the video on how to make another version and gives you the rolling technique!! Enjoy!
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