Spinach and Mushroom Enchiladas
Delicious, comforting, satisfying, and nourishing-can you have all of those in one meal? Yes, you can! This vegan and vegetarian heart healthy recipe is adapted from the Food Revolution Network. Are you missing your cheese sauce? Try using nutritional yeast for a deliciously healthy vegan cheese sauce like Deb's Noochy Licious Cheese Sauce that is one of my recipes.
Ingredients
- 1 batch 5 minute Smoky Black Bean Dip (search in recent recipes)
- 1 batch Enchilada Sauce (search in recent recipes)
- 3 cups Mushrooms, sliced
- 1 cup Red onions, chopped
- 1-2 cloves Organic Garlic, minced
- 1 tbsp Organic extra virgin olive oil
- 1/2 cup Organic vegetable broth
- 1 1/2 tsp Organic Chipotle powder or Chili powder
- 1 tsp onion powder
- 1/4 tsp sea salt or Himalayan salt
- 3 cups frozen Organic Spinach, chopped
- 8 Organic whole grain or blue corn tortillas (8-inch)
- 1/2 cup Green Onions, sliced
- 1/2 cup Organic cilantro, chopped
- 1 Avocado, chopped into cubes
- Organic jarred or fresh Jalapeño peppers to taste if desired
Instructions
- Make the 5-Minute Smoky Black Bean Dip and the Enchilada sauce (both recent recipes) and set aside.Preheat the oven to 350 degrees F. Heat a large stovetop pan over medium heat. Add the olive oil, mushrooms, red onions, garlic, and cook for one minute while stirring to prevent sticking. Stir in the vegetable broth as well as the chipotle powder, onion powder, and salt. Cook until the broth has evaporated for about 5minutes, stirring occasionally.Stir in the spinach until wilted, about a minute. Remove from heat.
- Assemble: Pour ⅓ cup of enchilada sauce into a 9×13” baking dish, spreading it out evenly to prevent the enchiladas from sticking.Lay out each tortilla one at a time on a clean surface. Add a heaping ¼ cup black bean dip to each tortilla, spreading it out down the center of the tortilla. Add 2 heaping tablespoons of the mushroom and spinach mixture, spreading on top of the bean dip. With clean hands, roll the tortillas tightly into enchiladas by pulling one end of the tortilla over the filling and tucking in the filling contents. Then roll the enchilada until you reach the other end of the tortilla. Place each tortilla into the baking dish with the seam down. Repeat for each tortilla.Pour the remaining enchilada sauce over top of the tortillas. If desired, you can sprinkle the top with shredded or crumbled Mexican cheese of your choice. I enjoy cotija cheese and sprinkle it after the dish is done.Bake for 15 minutes.Remove from the oven and sprinkle with green onion, cilantro, avocado, and Jalapeños if using. Serve with vegan cheese sauce or cotija cheese on top if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
