Our Wine of the Month, 2019 Rosé of Sangiovese paired with Creamy Salsa Verde Vegan Enchiladas!

This Rosé goes with just about every cuisine, but the fresh tangy, creamy and spicy nature of this dish plays wonderfully with the bright citrus and berry notes of the Rosé. ~ Winemaker Lisa Lee

Ingredients:

For filling:
2 cans drained black beans
1 cup thawed frozen sweet corn
3 cups veg combo of choice (onion, mushroom, zucchini, bell pepper)
1 cup thawed and pressed frozen spinach
1 15oz container red medium (or hot) salsa
2 tbsp taco seasoning
½ cup chopped cilantro, optional garnish
Salt, pepper and garlic to taste

Begin by cooking down the fresh veggies in a large sauté pan, then adding the rest of the ingredients and simmering together for 5-7 minutes until flavors are combined.  Set aside until you are ready to assemble.

For the creamy salsa Verde sauce:
1 15oz container tomatillo salsa
1.5 cup cashews (roasted and salted is best)
¾ cup plain unsweetened non-dairy milk
2 tbsp nutritional yeast
juice from 1 large lemon
2 garlic cloves
salt and pepper to taste
Up to ½ cup water as necessary

Place all the ingredients in a food processor or blender
Blend on high until you have a creamy consistency, adding a small amount of water at a time until it has thinned out enough to blend easily.  Adjust with salt and pepper.

To assemble you will need:

9×13 baking dish or Pyrex
At least 10 flour tortillas

Spread a thin layer of the sauce on the bottom of the baking dish.
Fill each tortilla with roughly ½ cup of the filling and roll straight.
Pack tightly into baking dish – you should have room for 8-10 rollups.
Spread any leftover filling over the top and cover liberally with your creamy salsa Verde sauce.
Heat in a 375F oven for 25-35 minutes.

Optional garnish – sprinkle with chopped cilantro before serving.
*May be assembled a day or two ahead of baking.

Photo credit: The Simple Veganista