For awhile I’ve been curious about a vegan take on the classic spinach-artichoke combo. Once I found this enchilada recipe, I knew I had to make it. I wish I had my own picture of it, but we ate it too fast, so the picture from the blog where I got the recipe idea will have to do. A friend told me recently how any enchilada recipe can be made into a casserole, so I went with that, and boy was this a lot easier than rolling enchiladas! It was also great re-heated, which makes this great for a weeknight meal. I made it gluten free, using corn tortillas, and vegan using plain almond yogurt and vegan cheese, instead of sour cream and cheese.
Spinach Artichoke Enchilada Casserole
makes 6-8 servings
adapted from Cookie+Kate
2 tbsp. olive oil*
1 red onion, chopped
1/4 tsp salt
4-5 cloves garlic, minced
1 heaping cup artichokes, drained (I like the ones jarred in water)
10 oz. fresh baby spinach
1 15 oz. can black beans, rinsed and drained
1/4 cup plain non-dairy yogurt (I used Kite Hill Almond Plain Yogurt**)
12 “street”/”slider” size corn tortillas (I like Mission)
16 oz. Enchilada Sauce (I like Frontera Mild)
3 oz. vegan cheese “cheddar” or “jack”, freshly shredded (I like the Daiya Cheddar Wedge***)
Cilantro, finely chopped for topping
- Preheat oven to 400.
- In a large skillet, heat olive oil and add onion and salt until translucent, stirring frequently, about 4-5 minutes. Add the garlic until fragrant, about 30 seconds.
- Add the artichokes and a few handful of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking, stirring frequently, until the pan is no longer wet with excess moisture.
- Remove from heat and transfer the mixture to a bowl. Stir in the drained black beans and yogurt. Season to taste with salt and pepper.
- In a lightly greased 8×8 glass casserole dish, pour 1/2 cup of the enchilada sauce and make sure it covers the entire bottom. Place 4 tortillas, overlapping for the bottom layer. Put about half the spinach-artichoke + black bean mixture on top of the tortillas. Layer 4 more tortillas on top. Pour some enchilada sauce to cover tortillas and sprinkle with some of the Daiya cheese you shredded. Add the remaining spinach-artichoke+black bean mixture on top of enchilada + cheese covered tortillas. Place the remaining 4 tortillas on top of the mixture, overlapping, so it covers the entire dish. Cover with remaining enchilada sauce. Sprinkle with remaining cheese.
- Place in the oven uncovered for about 20-22 minutes.
- Enjoy! Sprinkle each serving with cilantro if you have it on hand.
*I used 2 tbsp of olive oil, but it seemed like a lot, and you could easily use a bit less if you like. Because of all the spinach, I wouldn’t use less than 1 tbsp.
**Kite Hill yogurt can be found at Whole Foods, Ralphs, and some Targets. I’ve also only tested this recipe with Kite Hill, and don’t know how other non-dairy yogurts would work.
***In terms of non-dairy cheeses, that also don’t contain soy, I’ve found the Daiya Cheddar Wedge, shredded at home, to melt the best, have the best texture, and taste. The pre-shredded version doesn’t always melt completely. Of course, if you can eat cheese, you can use that and traditional sour cream!