Spooky Kitchen: Veggie & Bean Enchiladas!

Heyyy ghouls n goblins! Thought I would take you with me while I make dinner and a new favorite in me house... Veggie and bean enchiladas! These are vegan and gluten free, but feel free to substitute or add things based on you or your family's needs! I left the full ingredients list and recipe below!

Veggie and Bean Enchiladas
Makes 8-12 (depending on how much you fill the enchiladas)

What You'll Need
9x13 baking dish https://go.magik.ly/ml/vdh2/
1 small yellow onion
8oz button mushrooms
8oz bagged spinach
16oz refried beans (make sure they are fat free if you're making it vegan)
12 oz sour cream (I used Tofutti Vegan Sour Cream)
1 jar verde salsa (tomatillo salsa)
Corn tortillas
Shredded Cheese https://go.magik.ly/ml/vdgp/ (I used Daiya cheddar and the vegan cheese from Aldi but I recommend Daiya Mozzarella if you can get it) Also at least 1 bag or enough for the inside of the enchiladas and over top so I would get 2 bags to be safe or one large bag.
1 jar diced jalapeños (optional) *if you don't use jalapeños you may need to add taco seasoning to your filling for added flavor.
Toppings (I used green onion and cherry tomatoes)

Directions
1. Preheat oven to 350 degrees Fahrenheit
2. Dice yellow onion - set aside.
3. Dice mushrooms - set aside.
4. Tear or slice spinach - set aside.
5. Prepare enchilada sauce
a. Mix together 6oz sour cream, 1/2c verde salsa, and 1tbsp of diced jalapeños (optional) - add more verde to taste
b. You want it to be more of a sauce consistency (more like a gravy consistency rather than a pudding consistency)
c. If the sauce is too thick add water 1tsp at a time and stir until gravy consistency is reached (you do not want it too watery so just a little at a time - if it gets too watery don't panic! You can add more sour cream to thicken it up)
6. Heat 1tbsp olive oil in a large skillet
7. Once hot, add onions and a pinch of salt and cook until translucent and softened.
8. Add mushrooms and 1 tbsp of diced jalapeños if you like spicy (add taco seasoning or more spices here if desired)
9. Once mushrooms have cooked down and are soft, turn down heat to low and add spinach - stir to combine
10. Add can of refried beans and press them down with the back of your spoon or spatula
11. Add 1 generous tbsp of sour cream and stir to combine until heated through
12. Add salt and pepper to taste
13. Set filling aside
14. Prepare the enchiladas
a. Grease 9x13 casserole dish and pour some verde sauce or enchilada sauce on the bottom
b. Heat skillet over medium low heat
c. Once warm, place corn tortilla on skillet and warm each side (you want it to be warm so you can roll the tortilla without cracking but if the tortilla is burning or crisping, turn down the burner or don't leave it on as long) *** you can also wrap tortillas in a damp paper towel and microwave them until warm but I personally prefer heating them on the stove
d. Place warm tortilla on a place and spread a small dollop of sour cream and spread evenly on tortilla
e. Sprinkle shredded cheese in a vertical stripe down the center of the tortilla
f. Spoon out some filling and place is down the center of the enchilada, directly on top of the cheese. (keep in mind how many enchiladas you need to make in the process - beware of overfilling if you need to make 10-12 enchiladas. I made 8 very full enchiladas)
g. Roll enchilada and place in the casserole dish (prepare to line them up side by side)
h. Repeat the process until casserole dish is full.
15. Pour sour cream enchilada sauce evenly over the enchiladas. Make sure you separate the space between each enchilada to get the sauce down the sides.
16. Cover casserole dish tightly with foil and place in oven for about 30 min or until sauce is bubbly.
17. Cut up any toppings you want on top of your enchiladas while they bake
17. Take the foil off the casserole dish
18. Cover enchiladas with as much cheese as your heart desires.
19. Place back into the oven uncovered until the cheese melts (about 5-10min).
20. Take out of the oven and let cool for a few minutes.
21. Plate your enchiladas and sprinkle with toppings (sour cream, salsa, veggies, etc).
22. Enjoy!

**This video is not sponsored. Links in the description may be affiliate links in which I make a small commission. They are linked to the product used/mentioned in the video or as similar as I could find. Hope you had fun cooking w. me!

Видео Spooky Kitchen: Veggie & Bean Enchiladas! канала Jade The Libra