LuAnn's Creamy Black Bean and Spinach Burritos with Poblano Peppers
Extraordinary, better than a restuarant!
Yield: 8 large burritos*
1 teaspoon olive oil or non-stick cooking spray
1 large onion, chopped
1 large red bell pepper, diced
1 large poblano OR 2 jalapeno peppers, deseeded, deveined, and finely chopped, optional (the poblano pepper will be milder than the jalapenos, but for very delicate palates, omit the peppers altogether)
4 cloves garlic, minced (or 2 teaspoons bottled minced garlic)
1/2 teaspoon dried oregano
1 teaspoon ground cumin
3 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can diced tomatoes (I used Del Monte's Zesty diced tomatoes with green chiles, but again, for those who can't take the "heat", substitute regular canned diced tomatoes)
1 (8 ounce) container Tofutti Better than Cream Cheese (non-dairy sour cream alternative)
10 ounces baby spinach leaves (do NOT substitute frozen spinach)
1/2 teaspoon salt
8 large flour tortillas (I used Mission Whole Grain tortillas for the added fiber content)
1 cup Tofutti Better than Sour Cream (non-dairy sour cream alternative)
2 cups vegetarian "chicken" broth
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Paprika or mild chili powder (before baking)
Fresh cilantro sprigs (after baking)
Preheat the oven to 350º F.
Lightly spray a 9x13-inch baking pan with no-stick cooking spray and set aside.
Set the tortillas out of the refrigerator, but leave wrapped to prevent them from drying out.
For the sauce:
Combine all the sauce ingredients in a medium saucepan, blend until smooth with an immersion blender (or blend in a conventional blender before adding to the saucepan).
Over medium heat, bring the mixture just to a boil, stirring occasionally, then remove from the heat.
For the filling:
In a large skillet, heat olive oil over medium heat (or spray the bottom of the skillet liberally with no-stick cooking spray), add the onion, red bell pepper, and poblano or jalapeno peppers (if using), then saute for about 8 minutes, or just until the vegetables are tender, stirring occasionally.
Add the garlic, oregano, and cumin, then continue sautéing for a minute or two.
Stir in the diced tomatoes and non-dairy cream cheese, heating until the sour cream has melted smoothly.
Carefully fold in the fresh spinach leaves and heat the mixture just until the spinach wilts, about 3 or 4 minutes.
Add salt to taste.
If necessary to soften the tortillas, working one at a time, use your hand to spread a few drops of water across the top surface of the tortilla, then place the tortilla on a microwave soft plate and microwave for 10 to 15 seconds.
Immediately, top the softened tortilla with about 1 cup of the black bean and spinach mixture, spreading across the center in a 2 inch wide strip from one edge to the other, then carefully roll the tortilla around the filling and slide the filled tortilla off the plate into the prepared pan.
Repeat with the remaining tortillas and filling, arranging the filled tortillas side by side in the pan.
Pour the thickened sauce over the filled tortillas.
Sprinkle lightly with paprika or chili powder.
Bake in the preheated oven for 20 minutes, or until bubbly hot.
Serve with garnished with fresh cilantro sprigs.
*I call these "burritos", because the filling is wrapped in large flour tortillas; however, my son described them as the best ENCHILADAS he had ever eaten! By whatever, name, we ALL called them "good"!
If you must, substitute dairy cream cheese and sour cream for the non-dairy alternatives suggested in the recipe, but if you can find the vegan products, I encourage you to try this recipe as written to see just how DELICIOUS well-prepared vegan food can be!
Original recipe by LuAnn Bermeo. Definitely worthy of appearing in an Amazing Meals III!