Karol Smith
Savory Vegan Spinach and Mushroom Enchiladas: A Nutritious Plant-Based Delight
These enchiladas are a hearty and flavorful dish that combines the wholesomeness of spinach and mushrooms with the rich taste of traditional Mexican cuisine. Perfect for a nutritious dinner, these vegan enchiladas are sure to satisfy your taste buds and nourish your body.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach, chopped
– 1 cup mushrooms, sliced
– 1 can (15 ounces) black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 8 large flour tortillas
– 2 cups red enchilada sauce (store-bought or homemade)
– 1 cup vegan cheese, shredded
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
Instructions:
1. Prepare the Filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Vegetables:
Add the chopped spinach and sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and the spinach wilts, about 5-7 minutes.
3. Combine the Ingredients:
Stir in the black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
4. Preheat the Oven and Prepare the Baking Dish:
Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a large baking dish.
5. Assemble the Enchiladas:
Spoon a generous amount of the filling onto each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
6. Add the Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered. Sprinkle the shredded vegan cheese on top.
7. Bake the Enchiladas:
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve:
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
Enjoy your Savory Vegan Spinach and Mushroom Enchiladas!
