Jul 14 2026
Restaurants›Superior Grill›Vegetable Or Spinach Enchiladas Recipe

Vegetable Or Spinach Enchiladas Recipe

Inspired by Superior Grill
Time1h
Serves4

Above served con rice, pico de gallo salad, y sopa de tortilla

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Ingredients

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Enchiladas

Pico de Gallo Salad

Sopa de Tortilla

Rice

Method

Enchiladas

  1. 1

    Prepare the Filling

    In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent.

  2. 2

    Add Spinach and Beans

    Add the spinach and black beans to the skillet. Season with cumin, salt, and black pepper. Cook until the spinach is wilted, about 3-5 minutes. Remove from heat.

  3. 3

    Assemble Enchiladas

    Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of enchilada sauce. Take a corn tortilla, fill it with the spinach-bean mixture and a sprinkle of cheese. Roll it up and place seam-side down in the baking dish. Repeat with remaining tortillas.

  4. 4

    Top and Bake

    Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Bake for 20-25 minutes until the cheese is bubbly and golden.

Pico de Gallo Salad

  1. 5

    Combine Ingredients

    In a bowl, combine diced tomatoes, red onion, chopped cilantro, and lime juice. Season with salt to taste. Mix well and let sit for at least 10 minutes for flavors to meld.

Sopa de Tortilla

  1. 6

    Prepare the Soup

    In a pot, bring the broth to a simmer. Add chopped tomato, minced garlic, and chili powder. Season with salt to taste and let simmer for about 10 minutes.

  2. 7

    Serve with Tortilla Chips

    Ladle the soup into bowls and top with tortilla chips, sliced avocado, and crumbled cheese if desired.

Rice

  1. 8

    Cook the Rice

    In a pot, bring water to a boil. Add rice and season with salt. Cover and reduce heat to low. Cook for 15-20 minutes until rice is tender and water is absorbed. Fluff with a fork before serving.

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