low [FODMAP] SpinArt Enchiladas

4.50 from 2 votes

low [FODMAP] SpinArt Enchiladas

Meatless mondays, will finally destroy Taco Tuesdays! (Because you won't stop eating these Enchiladas even as leftovers! Well, that's the idea... This is generation of one of our journey to translate this recipe from it's inspiration to a low FODMAP hit. Please

Prep Time30

Cook Time20

Course: Dinner

Cuisine: Mexican

Keyword: Enchiladas, vegetarian

Servings: people

Calories: 622kcal

Ingredients

Enchilada sauce

3 tablespoons Butter
3 tablespoons corn starch
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
2 teaspoons paprika
1 teaspoon cumin
½ teaspoon Hing sub in garlic infused oil if required
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground cinnamon
3 grinds Freshly ground black pepper to taste

Enchiladas filling

1 tablespoon vegetable oil
1 tablespoon garlic infused oil
¼ teaspoon salt
2 medium Bok Choy Stems chopped (This is my onion replacement)
225 canned artichokes, drained and rinsed, and chopped Must be canned it's important. only use 225 grams.
1 4-ounce can green chilis, drained
12 ounces baby spinach used fresh
120 grams canned black beans, drained and rinsed Must be canned it's important. It's important to really rinse, and only use 120 grams
¼ cup sour cream
Freshly ground black pepper to taste

The Finished Enchilada

6 8-inch whole corn tortillas (use wheat if you can tolerate it.)
1 cup shredded Extra Old cheese
Handful chopped cilantro for garnish

Instructions

Preheat the oven to 400f
Measure the flour and spices into a bowl next to stove.
Place your tomato paste near the stove
In a medium-sized pot over medium heat, melt the butter.
Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
Place a Frying pan, over medium low heat on the stove. Add oils.
Add Bock Choy, Cook, stirring often, until tender, about 4 to 5 minutes.
Add the drained artichokes and green chilis to the skillet, then add a few large handfuls 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 sour cream. Season to taste with salt and pepper.
Pour ½ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
To assemble your first enchilada, spread ½ cup spinach artichoke mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 20 minutes.
Optional
If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and boil for 1 to 3 minutes, until sufficiently golden and bubbly.
Remove from oven and let the enchiladas cool for 10 minutes (trust me!), then sprinkle chopped cilantro on top and serve.

Nutrition