Spinach and Mushroom Enchiladas

Spinach and Mushroom Enchiladas

Spinach and Mushroom Enchiladas

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.


Makes 4 servings


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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Calories 371
Calories from Fat 26 %
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 25 mg
Carbohydrate 52 g
Fiber 12 g
Protein 20 g
Sodium 666 mg

Dietary Exchange

Starch 3
Vegetable 1
Meat 1
Fat 1-1/2

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