Name: Spinach and Mushroom Enchiladas
Ingredients: 2 10 oz. each packages frozen chopped spinach, thawed and squeezed dry; 1 1/2 Cup Sliced mushrooms; 1 15 oz can pinto beans, rinsed and drained; 3 tsp Chili powder, divided; 3 tsp Salt; 1/4 tsp Red pepper flakes; 1 8 oz can tomato sauce; 2 tbl Water; 1/2 tsp Hot pepper sauce; 8 8-inch tortillas; 1 cup (4 oz) shredded Monterey Jack Cheese

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Nice Plant-Based Enchilada Recipe!

Spinach and Mushroom Enchiladas

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Course Main Course

Cuisine Plant Based

Servings 4

Ingredients

2 10 oz. each packages frozen chopped spinach, thawed and squeezed dry
1 1/2 Cup Sliced mushrooms
1 15 oz can pinto beans, rinsed and drained
3 tsp Chili powder, divided
3 tsp Salt
1/4 tsp Red pepper flakes
1 8 oz can tomato sauce
2 tbl Water
1/2 tsp Hot pepper sauce
8 8-inch tortillas
1 cup (4 oz) shredded Monterey Jack Cheese Optional garnishes: shredded lettuce, chopped tomatoes, sour cream and/or chopped fresh cilantro

Instructions

Combine spinach, mushrooms, beans, 2 teaspoons chili powder, salt and red pepper flakes in large skillet; cook and stir over medium heat 5 minutes. Combine tomato sauce, water, remaining 1 teaspoon chili power and hot pepper sauce in medium skillet.
Dip each tortilla into tomato sauce mixture. Spoon filling evenly onto center of tortillas; roll up and place seam side down in 11x8-inch microwaveable dish. Secure rolls with toothpicks, if necessary. Spread remaining tomato sauce mixture over enchiladas.
Cover with vented plastic wrap. Microwave on Medium (50%) 10 minutes or until heated through. Sprinkle with cheese. Microwave on Medium 3 minutes or until cheese is melted. Serve with desired toppings. Remove toothpicks before serving.