These Vegetarian Spinach Enchiladas are covered in a red enchilada sauce and stuffed with spinach, mushrooms and onions for a tasty Mexican dinner!
Say hello to these Vegetarian Spinach Enchiladas – your new favorite Mexican dinner!
Remember that Authentic Red Enchilada Sauce recipe I posted earlier this week? Well it’s time we put it to good use! Say hello to these super easy vegetarian and gluten free enchiladas filled with spinach, mushrooms and caramelized onions. Because the filling is pretty healthy, I topped it with a TON of cheese.
They say it’s all about balance, right?
Seriously though. How amazing does this filling look?! It’s one of my favorites. However, in case you don’t like mushrooms, there’s plenty of other things you can fill the enchiladas with. Here are few ideas.
- diced sweet potatoes
- cilantro cauliflower rice
- Mexican rice
- diced eggplant
- ground beef (if you’re a meat eater)
So. Many. Possibilities.
Once you’ve got your filling, you’ll need tortillas.
For the tortillas in this recipe, I used Mission Yellow Corn Tortillas that I bought at my local grocery store. But you could also easily use flour tortillas like these that are “soft taco” size. OR, if you want to go homemade all the way, you can make your own 3-Ingredient Authentic Mexican Corn Tortillas or Authentic Mexican Flour Tortillas (White & Whole Wheat Versions), too.
Then just fill ‘er up!
Next, you’ll need to top them with some red enchilada sauce.
I HIGHLY recommend making your own. It’s super easy and the complex flavors you get don’t even compare to any store-bought red enchilada sauce I’ve ever tried. In this recipe, I used my Authentic Red Enchilada Sauce, but if you really don’t feel like making your own, I recommend buying this one because it’s Rick Bayless’ brand and I LOVE HIM. I’ve seen it in stock at Target, so definitely look there if you don’t want to order it online.
Finally, you’ll need some shredded cheese! I used a Colby and Monterrey Jack blend.
And lots of it. 🙂
Then just bake in the oven for 20 minutes, top with some diced onions, cilantro and feta and go to town!
I really hope you love this Vegetarian Spinach Enchiladas as much as I do!
Looking for more enchilada recipes? Try these!
- Salsa Verde Chicken Enchiladas
- Ground Beef Enchiladas with Lime Jicama Slaw
- Low Carb Enchilada Cabbage Rolls
- 10 oz box of frozen chopped spinach
- 1.5 tbsp olive oil
- 1 large yellow onion, diced
- 16 oz baby bella or cremini sliced mushrooms
- ½ tsp coarse sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp cumin powder
- 2 cups colby and monterrey blend shredded cheese
- 1 batch Authentic Red Enchilada Sauce, or 2 small cans store-bought red enchilada sauce
- 10 large corn tortillas (soft flour tortillas can also be used)
- for topping: cilantro, onions, feta cheese
- Preheat oven to 350 degrees.
- Thaw frozen spinach in microwave by heating for 2 to 3 minutes. Ring out as much water as possible.
- Heat large skillet with olive oil over medium-high heat.
- Add in diced onions and cook for 7 minutes or until the onions soften and the edges begin to caramelize.
- Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down.
- Warm corn tortillas in the microwave in 30 seconds until soft and pliable.
- In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the spinach mixture into a warm tortilla. Top mixture with a sprinkle of shredded cheese and roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
- Pour the red enchilada sauce evenly on top of the enchiladas. Top with remaining shredded cheese.
- Bake for 20 minutes or until cheese starts to bubble.
- Serve with chopped cilantro, onions and feta cheese.