BHA & BHT Free Vegan Spinach and Mushroom Enchiladas
Total time1 hr
Prep time25 min
Cook time35 min
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Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, thinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 5 oz baby spinach
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp salt
- 2 cups vegetable broth
- 1 can (8 oz) tomato sauce
For assembly
- 8 corn tortillas (6-inch)
- 1 cup vegan cheese, shredded
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with olive oil and set aside.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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