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Meatless & Vegetarian pg 2 >  Spinach Enchiladas



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    • 1 medium onion, chopped
    • 2 jalapeno peppers, finely chopped
    • 4 oz. mushrooms, finely chopped
    • Vegetable oil as needed
    • 1 lb spinach
    • 3 cloves garlic, chopped
    • Half teaspoon cumin
    • Half teaspoon coriander
    • Half teaspoon chili powder
    • Salt and pepper to taste
    • 8 corn tortillas
    • Hot pepper sauce, (see recipe below)
    • 1 cup shredded Monterey Jack cheese


Preheat oven to 350 degrees.

Sauté onion, jalapenos, and mushrooms in vegetable oil until soft.

Add spinach in batches until it is all wilted adding more oil if needed. 

Add garlic, cumin, coriander, chili powder, salt and pepper, and cook one minute more.

Set filling aside.

In a separate skillet heat some vegetable oil and then dip each tortilla, one at a time, in the oil for a few seconds until it is limp. 

Drain it on paper towels, place some filling in it, roll it up, and then place in an oiled baking dish.

When all the enchiladas are filled, cover them with sauce, sprinkle with cheese, and then bake them until the cheese is melted, about ten minutes.


    • 1 cup water
    • 1/3 cup of red wine vinegar
    • 1-3 hot peppers, depending on heat level desired
    • 1 large red bell pepper
    • Half a small onion, chopped
    • 2 cloves garlic, chopped
    • 1 tablespoon paprika
    • 1 teaspoon cumin
    • 1 teaspoon salt

Chop the peppers, onion and garlic.  Bring all the ingredients to a boil and simmer for eight minutes. Allow it to cool somewhat and then puree in a blender. Eliminate the hot peppers if you want a mild sauce.  Use jalapenos for hot or habaneros for very hot.


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