Prep time: 20 minutes • Cook time: 25-30 minutes
Yields: 8 Servings
“When I choose organic, I do it for my family. I want to fill my kids with healthy food as often as I can, and I want them to know where their food comes from.” — Sophia DeSantis, Veggies Don’t Bite
Below is one of Sophia’s family’s favorite recipes for Easy Vegan Spinach and Chickpea Enchiladas featuring Earthbound Farm Mighty Spinach — we hope you love it too!
Remember to join our #IChooseOrganic Sweepstakes and win cool prizes! All you have to do is tell us why you choose organic on Instagram, tag us at @earthboundfarm and use the hashtags #ichooseorganic and #sweepstakes. Learn more here.
Preheat the oven to 350 F/175 C.
Sauté the onion with salt and garlic powder until it begins to soften, 2-3 minutes.
Add the spinach/greens and sauté about 5 more minutes until they wilt. Allow to cool.
Pulse the greens mix and chickpeas in a food processor until chopped and crumbly.
Put ½ cup salsa in the bottom of an 8×8 square baking dish.
Fill tortillas with a few scoops of mixture, then roll and place seam side down into the baking dish. You can also drizzle in some spicy cilantro cream inside with the mixture if you want it extra creamy.
Once all the tortillas are done, pour the rest of the salsa over the top, spreading it around to make sure it covers everything well.
Drizzle the spicy cilantro cream sauce over the top. And top with the cilantro.
Bake for 25-30 minutes until nice and bubbly. Allow to cool a bit and devour! You can also drizzle extra sauce over the top.
The greens in here are very interchangeable. Use your favorite green blend.
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