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|
|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)|
- 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.
|Saturated Fat||6 g|
|Total Fat||11 g|
|Calories from Fat||26 %|
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