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Spinach mushroom enchiladas with a kick!

My mouth is watering as I type this.  I can't wait to reheat some of these yummy, gooey, spicy, cheesy enchiladas for lunch today! I really love it when Ben comes home from work and the whole house is filled with whatever it is that's in the oven--too bad that didn't happen yesterday.  Oops! Well at least the house was filling with the smell of these fantastic enchiladas while he was finishing up homework after he got home from work! Even if he did help slice the mushrooms and dice the red peppers before starting his studies.  Love that man.  :)
My only regret: I wish I had some cilantro on hand to add into the sauce and sprinkle over the top at the end.  There's always next time!!  
This recipe is adapted from The Fresh 20.

Cheesy spinach mushroom enchiladas with black beans

  • 1 tbsp extra virgin olive oil
  • 1 12 ounce bag spinach/power greens
  • 6 ounces baby portabella mushrooms sliced thinly
  • 1 red bell pepper diced
  • 1/4 cup (1 small can) tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 garlic clove minced
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup whole wheat flour
  • 2 tablespoons chili powder (if desired for spice)
  • 3 1/2 cups vegetable broth (warmed)
  • 1 1/2 cups shredded cheddar cheese
  • 10-12 corn, wheat, or spelt tortillas
  • 1-14.5 ounce can black beans with liquid
  • 1/4 teaspoon cumin
Cooking Directions

For enchilada filling:

  1. Heat a large, saute pan over medium heat.  Add in oil and spinach.  Cook spinach until wilted, about 5 minutes.
  2. Add in mushrooms and bell pepper and saute for an additional 3-4 minutes.
  3. Remove from the pan and set aside on a plate lined with a kitchen towel to absorb the remaining moisture.


  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix tomato paste, oregano, garlic, and cumin.  Set aside.
  3. Heat a large sauce pan over medium heat; add in oil, flour, and chili powder.  Add in tomato paste mixture and stir to combine.
  4. Slowly add in warm broth while stirring to dissolve the flour mixture.
  5. Reduce heat to a simmer and cook for 10 minutes.  Remove from the heat.
  6. In a medium bowl, combine spinach/mushroom mixture, 1 cup of shredded cheese, and 1 cup of the sauce mixture.
  7. Warm tortillas in microwave for 1-2 minutes.
  8. Spoon 1 cup of enchilada sauce onto the bottom of an oiled 9x13 baking dish.
  9. Pour about 1/4 cup of filling into each tortilla; roll up tightly and place seam side down in baking dish.
  10. Pour remaining sauce over the top of the enchiladas and sprinkle with remaining shredded cheese.
  11. Cover with foil and bake for 10 minutes.  Remove the foil and bake for an additional 5 minutes.
For black beans:

  1. Heat beans and 1/4 teaspoon cumin in a small sauce-pot until warm.




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