Vegetarian Spinach and Mushroom Enchiladas

Ingredients and Weight:

• 12 (6-inch) corn tortillas
• 1 pound (454 grams) fresh or frozen spinach, thawed and squeezed dry
• 1 pound (454 grams) sliced mushrooms
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 cup (113 grams) chopped white onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can tomato sauce
• 1 cup (120 grams) shredded cheddar cheese
• 1/2 cup (60 grams) shredded Monterey Jack cheese

Preparation Time:

30 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onions and garlic and sauté until softened.
3. Add spinach, mushrooms, black beans, corn, cumin, chili powder, salt, and black pepper to the skillet. Cook until heated through, about 5 minutes.
4. Line a 9x13 inch baking dish with parchment paper. Spread 1/2 cup tomato sauce on the bottom of the baking dish.
5. Fill each tortilla with about 1/3 cup of the spinach and mushroom mixture. Roll up the tortillas and place them seam side down in the baking dish.
6. Pour the remaining tomato sauce over the enchiladas. Sprinkle with cheddar and Monterey Jack cheeses.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

Per serving (1 enchilada): * Calories: 320 * Fat: 12 grams * Carbohydrates: 40 grams * Protein: 15 grams

Dish Characteristics:

• Vegetarian
• Savory and satisfying
• Perfect for casual or formal gatherings
• Easy to customize with different toppings

User Comments:

• "These enchiladas were so delicious and flavorful! The spinach and mushroom filling was perfect, and the tomato sauce was tangy and fresh."
• "I made these for my family and they loved them. They were easy to make and didn't take too long."
• "I added some chopped zucchini and bell peppers to the filling, and it turned out great. These enchiladas are a versatile dish that can be customized to taste."

Special Precautions and Tips:

• Use fresh spinach if possible, as it has a more vibrant flavor.
• Be sure to squeeze all the excess water out of the spinach before using it in the filling.
• If you don't have tomato sauce, you can use crushed tomatoes or a can of diced tomatoes.
• For a spicier flavor, add more chili powder or a dash of cayenne pepper.
• Serve with sour cream, salsa, or guacamole for dipping.