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Mushroom and Spinach Enchiladas
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) enchilada sauce
- 8 small flour tortillas
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season the mushroom and spinach mixture with cumin, chili powder, salt, and black pepper. Stir in the black beans and 1/2 cup of the enchilada sauce. Cook for 2-3 minutes until heated through.
- Spoon a small amount of the remaining enchilada sauce into the bottom of the prepared baking dish.
- Divide the mushroom and spinach filling evenly among the 8 flour tortillas. Roll up each tortilla and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them. Sprinkle the shredded cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro, if desired, and serve hot.
Mushroom and Spinach Enchiladas have a rich history rooted in the vibrant flavors of Mexican cuisine. This vegetarian dish is a modern twist on traditional enchiladas, incorporating earthy mushrooms and nutrient-packed spinach. Renowned chefs like Rick Bayless and Pati Jinich have popularized this dish, infusing it with their own unique flair. The dish has gained popularity in regions with a strong Mexican influence, such as the American Southwest and California. The key to a perfect Mushroom and Spinach Enchilada lies in the balance of flavors, from the savory filling to the zesty enchilada sauce. For an authentic experience, seek out restaurants with a focus on farm-to-table ingredients and traditional Mexican cooking techniques. Whether it's the perfectly sautéed mushrooms or the homemade enchilada sauce, attention to detail is crucial in creating a memorable Mushroom and Spinach Enchilada.
55 min
4
380 calories
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