Vegetarian Enchiladas

For dinner last night I made a new recipe that I got from an old friend.  Spinach and Black Bean Enchiladas - and they were fantastic.  

 
Even my boys gobbled them up - plus they were probably starving since we ate dinner so late.  Great way to use up some spinach you may have sitting around too.  I used corn tortilla shells but use whatever you like best.  We just needed some chips and salsa to go with it and it would have been the best dinner ever.  

Here is the recipe or check out the step by step here.

pound of mushrooms, sliced
garlic (I used two cloves)
cumin
chili powder
salt & pepper
tons of fresh spinach
a few cups of cooked rice
black beans (1 or 2 cans, drained)
one bunch of cilantro, chopped
bunch of green onions, finely diced
shredded cheese
whole wheat tortillas
green enchilada sauce
sour cream
optional toppings: olives, avocado, tomatoes, extra cilantro


In a large pan, sauté the garlic and mushrooms in a little olive oil. Add cumin, chili powder, and salt and pepper to taste. Drop in as much fresh spinach as will fit in your pan since it cooks way down. Cook until just wilted.

Transfer this mixture to a large bowl and add a few cups of cooked rice, chopped cilantro (reserve a little for garnish on top), green onions, black beans, and a cup of shredded cheese. Add more spices (same ones you added in the sautéing stage) as needed. 

Add half a can of enchilada sauce to the bottom of your 9x13 baking dish.  Add a good helping of the mixture to your tortilla and roll it up. 

Add a few big scoops of sour cream to the remaining enchilada sauce and then pour over the top of all the rolled up tortillas. Sprinkle the top with some more cheese and olives if you like them! Cover with foil and put it in a 350 degree oven for about 40-45 minutes.

To make it pretty and even tastier, garnish it up with chopped avocadoes, tomatoes, and cilantro!

Now ENJOY!!