July 16, 2008
Since you asked......
I normally don't post recipes,and just refer to the magazine website or which cookbook I took it from, but since it is a "Cooking Light" recipe, I thought I would post it on here. If you go to their site, you must have a subscription to their magazine to search their site for past and present recipes. So here it is folks. I guess to make it Vegan you would have to use vegan cheese and sour cream.
White Bean Enchiladas
2 tablespoons fat-free sour cream
1 (16oz)can cannellini beans or other white beans,rinsed and drained
1/2 cup (2ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce divided
1/4 cup water
6 (6inch) corn tortillas
1 tablespoon minced fresh cilantro (optional)
1. Preheat oven to 350 degrees
2. Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions chopped cilantro, and cumin.
3. Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip on tortilla in the sauce mixture to soften; transfer to plate. Soread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in a 11x7 inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; sprinkle with 1/4 cup cheese.
4. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield:3 servings( serving size:2 enchiladas)
For UK readers the temperature would be gas mark 4 and I think what we call cilantro you guys know it by either Chinese parsley/ corriander
Since it is Cooking Light, there are always ways to change the recipe. I find that sometimes when they have you cut up a certain vegetable and there is left over, I just toss it in. Sometimes I correct the seasoning because the audience for this magazine have dietary restrictions such as salt. Caitlin made it as is, except she used Monterey Jack cheese, not cheddar. Fairly simple but very tasty! It is a great vegetarian version of its meaty cousin.