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mushroom-spinach-enchiladas-recipe

Mushroom Spinach Enchiladas

Delicious vegan enchiladas filled with mushrooms and spinach.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups mushrooms sliced
  • 2 cups spinach chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup enchilada sauce
  • 8 corn tortillas
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
  3. Add mushrooms and cook until soft. Stir in spinach and cook until wilted. Season with salt and pepper.
  4. Warm tortillas in a microwave or on a skillet to make them pliable.
  5. Fill each tortilla with the mushroom-spinach mixture, roll up, and place seam-side down in a baking dish.
  6. Pour enchilada sauce over the rolled tortillas.
  7. Bake for 20-25 minutes until heated through.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Enchiladas, Vegan
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