Spinach and Mushroom Enchiladas
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Spinach and Mushroom Enchiladas
YIELD Makes 4 servings
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This vegetarian adaptation of a popular Mexican dish is a perfect make-ahead dish for days when you're too busy to cook. Just complete the first three steps, then cover and refrigerate the enchiladas. Microwave just before serving.
INGREDIENTS
| 2 | packages (10 ounces each) frozen chopped spinach, thawed |
| 1‑1/2 | cups sliced mushrooms |
| 1 | can (15 ounces) pinto beans, rinsed and drained |
| 3 | teaspoons chili powder, divided |
| 1/4 | teaspoon red pepper flakes |
| 1 | can (8 ounces) reduced-sodium tomato sauce |
| 2 | tablespoons water |
| 1/2 | teaspoon hot pepper sauce |
| 8 | (8-inch) corn tortillas |
| 1 | cup (4 ounces) shredded Monterey Jack cheese |
| Shredded lettuce (optional) | |
| Chopped tomatoes (optional) | |
| Reduced-fat sour cream (optional) | |
PREPARATION:
- Combine spinach, mushrooms, beans, 2 teaspoons chili powder and red pepper flakes in large skillet over medium heat. Cook and stir 5 minutes; remove from heat.
- Combine tomato sauce, water, remaining 1 teaspoon chili powder and pepper sauce in medium skillet. Dip tortillas into tomato sauce mixture; stack tortillas on waxed paper.
- Divide spinach filling into 8 portions. Spoon onto center of tortillas; roll up and place in 11X8-inch microwavable dish. (Secure rolls with toothpicks, if desired.) Spread remaining tomato sauce mixture over enchiladas.
- Cover with vented plastic wrap. Microwave, uncovered, at MEDIUM (50%) 10 minutes or until heated through. Sprinkle with cheese. Microwave at MEDIUM 3 minutes or until cheese is melted. Serve with lettuce, tomatoes and sour cream, if desired.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Sodium | 666 mg |
| Protein | 20 g |
| Fiber | 12 g |
| Carbohydrate | 52 g |
| Cholesterol | 25 mg |
| Saturated Fat | 6 g |
| Total Fat | 11 g |
| Calories from Fat | 26 % |
| Calories | 371 |
DIETARY EXCHANGE:
| Fat | 1-1/2 |
| Meat | 1 |
| Vegetable | 1 |
| Starch | 3 |
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