This is a really delicious version of enchiladas; they are spicy, creamy and tangy all at the same time. As written, the recipe starts out using a stove for sautéing the filling. However, a solar-only chef could certainly get the filling going using the Solavore Sport and graniteware pots. For the rest of us, this is just a great way to bake your enchiladas without turning on the oven and heating up the kitchen! In fact, any enchilada recipe can be baked in the Solavore Sport, so try your favorite. When the cheese is melted or the filling is bubbly, they are done.
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 1 15 oz. can artichoke hearts, quartered
- 1/2 cup green chiles (roasted green chiles if available)
- 12 oz. fresh baby spinach
- 1 15 oz. can black beans, drained and rinsed
- 1/4 cup cream cheese
- Freshly ground black pepper, to taste
- 6 (8-inch) whole wheat tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
Place your Solavore Sport in the sun to preheat.
Saute onions in olive oil. Once the onions start to turn translucent, add garlic and salt and cook for one minute on low heat. Add artichokes and chiles to the pan and stir. Add spinach a few handfuls at a time, stirring until it begins to wilt. Once you’ve added all of the spinach, remove from heat and stir in black beans and cream cheese. Season filling to taste with salt and pepper.
Prepare a 12X8" or 11X7” pan by spraying it with cooking spray. Place approximately half a cup of filling in the middle of a tortilla and roll it up. As you roll each enchilada, place them side by side in your pan. Top the enchiladas with sauce.
Bake in the solar oven for approximately 45 minutes to one hour, depending on oven temperature.