Chestnut Free Vegan Spinach and Mushroom Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

4.5

(9)

Chestnut Free Vegan Spinach and Mushroom Enchiladas

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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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