Tuesday, September 22, 2009

Potato and Spinach Enchiladas (Gluten Free, Vegan, Soy Free)

Ocracoke Lighthouse, on Ocracoke Island NC

We seem to find cats wherever we go...

Wild Ponies on Ocracoke Island, NC

A fishing boat off the coast of Ocracoke

We spent last weekend on Ocracoke Island. It's a quiet, beautiful seaside village on a small island off the coast of North Carolina. It's one of the few places that never seems to change. We visited the wild ponies, the Ocracoke Preservation Society (one year I AM going to win that quilt!), walked around Silver Lake, and even visited the Community Grocery Store which amazingly sold gluten free baking mixes, flours, and cereals! We were even able to find great dining choices for vegetarian meals.

While the weekend went by quickly it was a lovely trip.

Sunday night when we arrived home from Ocracoke I made a delicious last minute dinner using the green sofrito seasoning base we made last week. I always have corn tortillas in the house, so by making a quick filling, you can have an instant meal. Enchiladas are easy to make and create a healthy and satisfying dinner.

Use what you have on hand to make these enchiladas. Don't have pink beans? No problem... use pintos, black beans, or red beans. Don't have any fresh or frozen spinach? Use green beans, broccoli, kale, romaine lettuce, or cabbage! Don't have a baking potato? Use a sweet pototo, rice, or pasta!

Get creative and get cooking! Enjoy!

Potato and Spinach Enchiladas
(Gluten and Soy Free, Vegan)
Created by Carrie Forbes @ www.gingerlemongirl.com
Originally posted online Tuesday September 22, 2009

3 tablespoons prepared green sofrito
6 cups fresh spinach, chopped & rinsed
1/2 cup grape tomatoes, quartered
1/2 cup of your favorite salsa
1 large baking potato, washed and diced
Half of a (15.5 oz.) can of your favorite cooked beans (I used pink beans), drained and rinsed
Freshly ground salt & pepper, to taste
10 corn tortillas

  1. On the stove, boil the diced potato in enough water to cover (or in a microwave safe bowl on high for about 5-6 minutes) until fork tender, drain and slightly mash. You want a very chunky potato mixture. Set aside.
  2. In a large non-stick pan saute sofrito for 3-4 minutes on med.-high heat to release the savory oils and fragrance.Add chopped spinach and diced grape tomatoes and cook until spinach is bright green and wilted.
  3. Add salsa, chunky mashed potatoes, and cooked beans. Mix thoroughly with spinach mixture and heat through.
  4. Wrap corn tortillas with a damp paper towel or cloth and heat them for about 1 minute in the microwave.
  5. TO serve: Add 3-4 tablespoons of potato-spinach mixture in the middle of warmed tortillas and wrap tortillas quickly around mixture. Pour a little salsa over each wrapped enchilada and serve immediately.
Makes 3-4 (2-3 enchilada) servings.

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