These vegetarian enchiladas are a hearty and flavorful meal, perfect for a weeknight dinner or a casual get-together. The combination of earthy mushrooms, vibrant spinach, and creamy cheese is truly irresistible. This recipe is super easy to follow and can be customized to your liking. I even add some extra jalapeños sometimes for a kick!

I was inspired to create this recipe after a friend raved about a similar dish she had at a local Mexican restaurant. I knew I could make something just as good—if not better!—at home. And guess what? I did! This recipe is a testament to the deliciousness that can be achieved with simple, fresh ingredients. I'm certain it will become one of your family favorites!

Vegetarian Enchiladas with Mushrooms and Spinach

Name: Vegetarian-Enchiladas-with-Mushrooms-and-Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tablespoon Olive oil; 1/2 cup Onion, chopped; 8oz Cremini mushrooms, sliced; 5oz Fresh spinach, chopped; 1 cup Enchilada sauce; 1/2 cup Vegetable broth; 1 teaspoon Cumin; 1/2 teaspoon Chili powder; 1 (15-ounce) can Black beans, canned and drained; 1 cup Cheddar cheese, shredded; 6-8 Corn tortillas

These vegetarian enchiladas with mushrooms and spinach are bursting with flavor and easy to make. A perfect weeknight meal that's both satisfying and delicious!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked enchiladas!
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and cook until softened about 5 minutes, stirring occasionally. Don't burn it now!
Add 8oz cremini mushrooms, sliced, and 5oz fresh spinach, chopped, to the skillet. Cook until the mushrooms have released their liquid and the spinach is wilted, about 7-10 minutes. Season generously with salt and pepper. My grandma always said a good pinch of salt was essential!
In a mixing bowl, whisk together 1 cup of enchilada sauce, 1/2 cup of vegetable broth, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Make sure to fully combine it all. It's like a little sauce party in that bowl!
In a separate bowl, combine the cooked mushroom and spinach mixture with 1 (15-ounce) can of drained and rinsed black beans and 1 cup of shredded cheddar cheese (or your preferred cheese). Gently mix everything together.
Lightly coat a 9x13 inch baking dish with cooking spray or olive oil. This helps to prevent sticking—trust me on this one!
Fill each corn tortilla with about 1/2 cup of the filling. Roll them up tightly and place them seam-down in the prepared baking dish. This is where the fun of rolling the tortillas begins!
Pour the remaining enchilada sauce over the rolled enchiladas, making sure they're mostly covered. Sprinkle the rest of the cheese (about 1/2 cup) over the top for some extra cheesy goodness!
Bake for 20-25 minutes, or until the enchiladas are bubbly and the cheese is melted and golden brown. Keep an eye on them so they don't get overcooked. Remember how we preheated it earlier? It really pays off now!
Let the enchiladas cool slightly before serving. Garnish with fresh cilantro, if desired, for that final touch of freshness. Enjoy!

📝 Notes

Feel free to adjust the amount of spices to your liking.
If your tortillas are dry, you can warm them slightly in a microwave or dry skillet before filling them.
For a spicier dish, add a pinch of cayenne pepper or some chopped jalapeños to the filling.