Spinach Enchilada Recipe
Spinach enchilada with mushrooms in a flour tortilla, topped with Española sauce (V) or roasted corn sauce, cilantro rice, black beans
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Ingredients
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Enchilada Filling
Sauce Options
Cilantro Rice
Black Beans
Method
Enchilada Filling Preparation
- 1
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté for 2-3 minutes until translucent.
- 2
Add Spinach and Mushrooms
Add sliced mushrooms to the skillet and cook for 5 minutes until they are tender. Then add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper.
Assemble Enchiladas
- 3
Fill Tortillas
Take a flour tortilla and spoon about 1/4 cup of the spinach and mushroom filling into the center. Roll the tortilla tightly, placing it seam-side down in a baking dish.
- 4
Repeat
Continue filling and rolling the remaining tortillas until all the filling is used.
Prepare Sauce and Bake
- 5
Add Sauce
Pour the Española sauce or roasted corn sauce over the enchiladas in the baking dish, making sure they are well covered.
- 6
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes, until heated through and the sauce is bubbling.
Prepare Cilantro Rice
- 7
Cook Rice
In a saucepan, combine white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
- 8
Prepare Black Beans
- 9
Heat Beans
In a small saucepan, combine black beans, cumin, and salt. Heat over medium heat until warmed through, about 5 minutes.