Walnut and Mushroom Vegetarian Enchiladas

 

Thank you to the California Walnuts Commission for sponsoring this post! Whether you are vegetarian or not, you’ll love today’s new recipe: Walnut and Mushroom Vegetarian Enchiladas. Surprisingly “meaty”, and satisfying thanks to all the veggies, this will be your new favorite weeknight meal. It makes plenty of leftovers for packed lunches and is officiallyContinue Reading …

What you will need

1 cup walnuts

1 and 1/2 cups cauliflower florets (about half a medium head)

1 cup crimini mushrooms

1/2 yellow onion, roughly chopped

2 teaspoons smoked paprika

2 teaspoons ground cumin

1 teaspoon dried oregano

1 4oz can diced green chiles

2 10oz cans enchilada sauce (red or green)

10 oz baby spinach

8-10 corn tortillas

1/2 cup shredded Mexican cheese (optional)

Chopped veggies and cilantro, for garnish (optional)

Preheat oven to 350 degrees.

Combine cauliflower, mushrooms, onion, and walnuts in a food processor. Pulse until the mixture is finely chopped, resembling the texture of ground meat.

Add this mixture to a large sauté pan with the smoked paprika, cumin, oregano, green chiles, and 1/2 cup of the enchilada sauce. Cook over medium-high heat for up to 10 minutes, or until the vegetables are tender and any liquid in the pan has evaporated.

Stir in the spinach and cook for another 1-2 minutes, until wilted.

Spread a thin layer of enchilada sauce evenly into the bottom of a baking dish (6×11 or 6×13).

Scoop about 1/4 to 1/3 cup of filling into each tortilla, roll up, and place seam side down in the pan. Pour remaining enchilada sauce evenly over the top.

Top with cheese, if desired, then cover with foil and bake at 350 degrees for 20 minutes, until heated through and the edges are slightly crispy.

Serve hot; garnish with chopped veggies and cilantro, if desired.

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