Gluten-free, Dairy-free “Cheesy” White Bean Enchiladas
Editor’s note: Our kids prefer these gluten-free, dairy-free enchiladas with black beans instead of white beans. That’s the beauty of Amie’s recipes. There’s plenty of room to experiment and still enjoy a healthy meal. There are so many benefits to meal time together as a family, that’s why we’re always looking for recipes that get everyone excited about their time in the kitchen together.
Warm up and stay healthy with delicious vegetarian, dairy-free enchiladas.
I’ve been making healthy enchiladas for years. I feel good about this healthy version and haven’t met anyone who doesn’t love these. If you are allergic to dairy, use dairy-free shredded cheese like I do. You’ll never know the difference!
White beans contain antioxidants and they can help the body detox. They’re also low on the glycemic index, meaning they don’t cause a spike in your blood sugar levels.
White beans may provide weight loss benefits due their ability to produce alpha-amylase inhibitors. Alpha-amylase inhibitors are known to slow the absorption of carbohydrates (and thus the storage of energy as body fat) by inhibiting enzymes responsible for cutting starches into simpler sugars. (source)
Two cups of spinach give these enchiladas a nutritional boost for sure!
Ingredients
- 2 cups organic baby spinach
- 1 Tbsp. organic ground flax seeds
- Juice of 1 fresh lime
- 2 15 oz. cans organic white beans drained
- 1 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 8 large gluten-free tortillas
- 1 cup salsa
- 2 cups Vegan Mexican Shredded Cheese
- 1/4 cup fresh cilantro finely chopped
- 2 scallions thinly sliced
Instructions
- Preheat oven to 350 degrees.
- Oil a 9" x 13" dish.
- In a bowl, toss together spinach, flax, juice, beans, chili powder, cumin, sea salt and pepper. Set aside.
- Spread 2 Tbsp. of salsa in the bottom of the dish.
- Spoon the bean mixture into the center of the tortilla, roll up and place in the baking dish with the folded side down. Repeat for the remaining tortillas.
- Pour the remaining salsa over the tortillas; top with shredded cheese and sprinkle with cilantro.
- Bake for 20 minutes or until the cheese is melted and enchiladas are warm.
- Remove from oven.
- Top with scallions and serve warm.