Mushroom and spinach enchiladas

Hey friends, it’s Katie! As promised, Alicia and I are working on a a 12-week meal series for the blog. To kick it off, I’m sharing my all-time favorite and go-to recipe, mushroom and spinach enchiladas! These enchiladas are so easy to make and a crowd-pleaser every time.

Mushroom and spinach enchiladas

As Alicia said last week, I’m a dietitian with a passion for health and wellness. I love food and I love to cook. I always take recipes and try to pack in as much good stuff as possible so I know my family is getting what they need to stay healthy and strong. We are hoping to give everyone some easy recipe ideas that will make meal planning a snap. I will adjust our recipes to fit a variety of eating styles from gluten-free to low sodium to vegetarian. I’ll also include ideas on how to get kids involved in the kitchen and tips about freezing or reusing food later in the week. The less effort we have to put in to feed our families good, healthy food during the busy week, the better!

This week we are talking enchiladas. Yum, yum, yum! This recipe is a favorite of my husband’s family. I adapted the original recipe to make it meat-free, but you can easily add meat in. My husband loves it whenever I make these and my girls do too! Most of the time when I’m feeding a large crowd, this is my go-to recipe.

Enchiladas are awesome because you can modify them a hundred different ways and freezing them works great! Mushrooms, spinach, soft tortillas and melty cheese … seriously, what’s not to love here? Enjoy!

Baked mushroom and spinach enchiladas

Mushroom and Spinach Enchiladas
Author: I Love Mom Life
Servings: 8-10
Prep time: 10-15 minutes
Baking time: 60 minutes
Baking temp: 350° F

1 Tbsp avocado or olive oil
1 box (12-16 ounces) mushrooms, diced
1/2 large onion, diced
2 cloves of garlic, minced
1 pack of frozen chopped spinach, thawed
1 can of pinto or black beans, rinsed
1 can of refried beans
1 tsp cumin
Salt and pepper to taste
1 can tomato sauce
10 medium size tortillas
1-2 cups of sharp cheddar cheese

Make the filling:
-Dice mushrooms and onions. A food processor works awesome for dicing mushrooms. Add oil to a frying pan and saute mushrooms and onions over medium heat for three minutes. Add minced garlic and saute another minute.
-Add in thawed spinach, pinto beans, refried beans, cumin and salt and pepper to taste. Heat through.

Assemble the tortillas:
-Lay out the 10 tortillas on a clean surface. Spray your 9×13 pan with non-stick cooking spray and add 1/4 can of tomato sauce to the bottom of the pan. Place filling in a the tortilla in a line as this makes rolling easier. Divide filling evenly between the tortillas. Roll the tortillas shut and place seam side down in the pan. Cover filled tortillas with the remaining tomato sauce.

Filling unbaked tortillasBake it:
-Cover with tinfoil and bake at 350 degrees F for 45 minutes. Remove tinfoil and sprinkle with 1-2 cups of shredded cheese. Bake uncovered for another 10-15 minutes.

Serve it:
-Serve immediately with sour cream, hot sauce, guacomole or salsa.

Freeze it:
-Double or triple the recipe. Make the filling and assemble in a disposable 9×13 aluminum pan (I buy these pans in bulk from Costco) but do not bake. Cover with tinfoil and write baking instructions on tinfoil. Remove from freezer 1-2 days ahead of baking to thaw in the fridge. If possible, let it sit at room temperature for 30 minutes before baking or if unable to do that, increase baking time by 10-15 minutes.

Kids can easily help with chopping the mushrooms with a butter knife. Also, the girls love to roll the tortillas after I fill them and they put them in the pan.

Omit salt. Choose low-sodium refried beans (such as Amy’s Organic) and no salt added tomato sauce and pinto beans. Increase cumin to 2 tsp and add 1 tsp of onion powder as well.

Use gluten-free tortillas.

Use vegetarian refried beans and vegan cheese.

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