Beans-and-greens enchiladas from Passionate Vegetarian (page 342) by Crescent Dragonwagon

  • cilantro
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute jalapeño peppers for serrano chiles, and the book's ""Cupboard enchilada sauce" or "Pamela Jones's absolutely incredible roasted vegetable salsa" for the "Tomatillo salsa verde" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mockamole

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño peppers for serrano chiles, and the book's ""Cupboard enchilada sauce" or "Pamela Jones's absolutely incredible roasted vegetable salsa" for the "Tomatillo salsa verde" specified in this recipe.

  • Waderu on December 31, 2010

    This recipe was great. I used brussel sprouts instead of cabbage, added frozen red pepper strips and only 1/2 lb spinach. Used one can low fat refried pinto beans instead of the dehydrated flakes and for the sauce I used a package of Frontera Grill enchilada sauce and half a jar of Frontera Grill roasted tomato, jalapeno and cilantro salsa. Left out the fresh cilantro and jalapeno. I will definitely be making this again.

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