Vegetarian Enchiladas Griegas

Comfort food fusion for the gluten-free crowd. Mediterranean ingredients get cozy with Mexican tortillas in these unorthodox enchiladas. Dreamed up one rainy night in spring. All you really need to know about this recipe is it's simple. It's gluten-free. It's vegetarian. And it's delicious. Fusion is muy fun.

Vegetarian Enchiladas Griegas

Ingredients:

Filling:

1 tablespoon avocado oil or olive oil, more as needed
1 10-oz. package frozen chopped spinach, thawed and drained
4 cloves garlic, chopped
1/2 cup roasted red peppers, drained, chopped
1 15-oz. can organic white beans, rinsed and drained
Dash of nutmeg
1/2 teaspoon rubbed sage
Sea salt and fresh ground pepper, to taste
4 oz. goat cheese or feta cheese, crumbled

Sauce:

1 14-oz. can Muir Glen organic fire roasted tomatoes with green chiles
2 garlic cloves
1 tablespoon spicy salsa
A goodly splash of balsamic vinegar

To assemble:

4 gluten-free white corn tortillas
Avocado or olive oil, as needed
1-2 oz. feta cheese or goat cheese, broken into pieces

Instructions:

1. Preheat the oven to 350ºF.

2. Heat the oil in a medium-large skillet over medium heat and gently cook the garlic for one minute. Add the spinach. Stir. Cook for a few minutes until most of the liquid has been reduced. Add the roasted peppers and white beans, and stir gently to combine. Season with nutmeg, sage, sea salt and pepper. Remove from heat. Stir in the cheeses.

3. Make the sauce by combining the fire roasted tomatoes with green chiles, garlic, salsa and vinegar in a blender or food processor till smooth.

4. Spoon a tablespoon of the sauce into each gratin dish to coat the bottom.

5. Heat a dash of oil in a flat skillet and warm up one corn tortilla till it's pliable. Place it into the dish; fill it with one quarter of the filling; roll and snug it in, seam side down. Repeat for the second tortilla. Repeat the above for the second gratin dish.

6. Spoon more sauce over the rolled tortillas. Sprinkle pieces of feta cheese or goat cheese on the top.

7. Bake for roughly 22-25 minutes or so, till heated through and bubbling.

8. Serve with slaw, or a crisp green salad.

Additional Info:

This recipe makes 2 servings.

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