Spinach & White Bean Enchiladas with Parsley Cashew Crema
5 from 7 votes
That Vegan Nephew
Filled with spinach, white beans, potatoes, walnuts and sun-dried tomatoes, these unctuous 'ladas are baked basking in a green tomatillo sauce, topped with a refreshing parsley cashew crema, vegan feta and supremely tart and tasty pickled red onion. Beautiful and bodacious, it's a centerpiece that'll impress all with its huge flavors - vegan and non-vegan alike!
Optional, but recommended:make the pickled red onions. Allow the onions to pickle for a couple hours, or up to overnight for best results.
In a cast-iron pan over medium heat with 1 ½ tablespoons olive oil, sauté the quarter moon slices of yellow potato for 5 - 7 minutes, until they begin to brown. Then, add the yellow onion and continue sautéing for another 5 - 7 minutes, until the onion becomes translucent and the potato has softened. Transfer this to a large mixing bowl.
In the same cast-iron pan over medium-low heat with the remaining ½ tablespoon olive oil, cook down the 6 cups of spinach until it has all wilted. This should take about 3 - 4 minutes. Transfer the wilted spinach to the large mixing bowl as well, and mix the wilted spinach together with the potato and onion.
In a food processor, lightly pulse the walnuts, sun-dried tomatoes, capers and garlic until everything is combined and cohesive. Also, open your can of white beans, draining and rinsing them well.
Before assembling the enchiladas, preheat the oven to 375°F. Now, briefly zap each tortilla in the microwave for 20 seconds, or toast the tortilla in a cast-iron pan over medium heat for a similar amount of time on each side (to make it more flexible to roll), and then spread a thin layer of hummus across it. On one end of the tortilla, load it with the spianch-potato filling, along with the walnut crumble, and lastly with a scoop of white beans (it shouldn't be so full as to overflow or anything). Fold each side of the tortilla inward, and then roll it once or twice over. Place the folded tortilla seam-side down (where the flap is) on a lightly-greased (with cooking spray) 9x13 baking dish. Repeat this process until you have about 6 enchiladas, fit snuggly in the 9x13 baking dish.
Next, pour the can of green enchilada sauce over the baking dish, making sure to cover and coat all of the tortillas evenly. Bake the enchiladas for 30 - 35 minutes, until a bit crispy on top and slightly browning.
While that's happening, make the parsley cashew crema. Blend together raw cashews with lemon (or lime) juice, water, fresh parsley, minced garlic and a little dash of salt until very smooth. Set this aside and wait to use.
Once the enchiladas are done baking, garnish with a generous drizzle of parsley cashew crema, sprinkle on some pickled red onion, then some crumbled vegan feta and fresh parsley.