I love enchiladas. Really love them. But, since going back on the no-cheese diet, it's been hard to eat them. So, I wracked my brain to remember how I used to make vegan enchiladas - and came up with this recipe.
1 clove garlic, chopped
1 small onion, chopped
1-2 T olive oil
1 8 oz package mushrooms, thinly sliced
1 package fresh spinach
1 15.5 oz can of beans (use your favorite - black beans, pinto beans, kidney beans - all are good)
approx 2 cups of cooked grain - rice, quinoa, again, whatever you like
4 flour tortillas (medium size or larger)
1 can enchilada sauce (Note well -- all sauces are NOT created equal. Some cans of sauce are wonderful and some taste terrible - it's up to you to decide what you like.)
a 9x11 baking pan and some non-stick cooking spray
Preheat oven to 350 degrees.
1. Sauté the garlic and onions in the olive oil until soft, then add mushroom, cooking until they soften and get brown on the edges.
2. Add spinach - cook until it wilts a bit and reduces in size.
3. Spray cooking pan with non-stick spray, then pour 1/3 can of enchilada sauce into pan.
4. Place approx 1/2 c grain, 1/4 of veggie mixture, and 1/2 cup beans in the center of a tortilla. Roll. Place in pan. Repeat until all four enchiladas are made.
5. Top with remainder of enchilada sauce, cover with tin foil.
6. Bake at 350 for roughly 30 minutes. Uncover and bake another 5-10 minutes until sauce is bubbling.
7. Serve - We topped ours with some jarred salsa and a bit of vegan sour cream.
This makes four large enchiladas - enough for two meals for a family of two.