Easy Spinach & Mushroom Enchiladas: A Quick Vegetarian Meal

Spinach and Mushroom Enchiladas

YIELD Makes 4 servings

This vegetarian adaptation of a popular Mexican dish is a perfect make-ahead dish for days when you're too busy to cook. Just complete the first three steps, then cover and refrigerate the enchiladas. Microwave just before serving.

INGREDIENTS

2 packages (10 ounces each) frozen chopped spinach, thawed 1‑1/2 cups sliced mushrooms 1 can (15 ounces) pinto beans, rinsed and drained 3 teaspoons chili powder, divided 1/4 teaspoon red pepper flakes 1 can (8 ounces) reduced-sodium tomato sauce 2 tablespoons water 1/2 teaspoon hot pepper sauce 8 (8-inch) corn tortillas 1 cup (4 ounces) shredded Monterey Jack cheese Shredded lettuce (optional) Chopped tomatoes (optional) Reduced-fat sour cream (optional)

PREPARATION:

1. Combine spinach, mushrooms, beans, 2 teaspoons chili powder and red pepper flakes in large skillet over medium heat. Cook and stir 5 minutes; remove from heat.
2. Combine tomato sauce, water, remaining 1 teaspoon chili powder and pepper sauce in medium skillet. Dip tortillas into tomato sauce mixture; stack tortillas on waxed paper.
3. Divide spinach filling into 8 portions. Spoon onto center of tortillas; roll up and place in 11X8-inch microwavable dish. (Secure rolls with toothpicks, if desired.) Spread remaining tomato sauce mixture over enchiladas.
4. Cover with vented plastic wrap. Microwave, uncovered, at MEDIUM (50%) 10 minutes or until heated through. Sprinkle with cheese. Microwave at MEDIUM 3 minutes or until cheese is melted. Serve with lettuce, tomatoes and sour cream, if desired.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Sodium 666 mg Protein 20 g Fiber 12 g Carbohydrate 52 g Cholesterol 25 mg Saturated Fat 6 g Total Fat 11 g Calories from Fat 26 % Calories 371 DIETARY EXCHANGE: Fat 1-1/2 Meat 1 Vegetable 1 Starch 3