and 1/2 cups cauliflower florets (about half a medium head)
cup crimini mushrooms
yellow onion, roughly chopped
teaspoons smoked paprika
teaspoons ground cumin
teaspoon dried oregano
can diced green chiles
cans enchilada sauce (red or green)
oz baby spinach
cup shredded Mexican cheese (optional)
Chopped veggies and cilantro, for garnish (optional)
Preheat oven to 350.
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 saute 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 (6x11 or 6x13).
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.