Ingredients
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1
cup walnuts
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1
and 1/2 cups cauliflower florets (about half a medium head)
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1
cup crimini mushrooms
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1/2
yellow onion, roughly chopped
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2
teaspoons smoked paprika
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2
teaspoons ground cumin
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1
teaspoon dried oregano
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1 4oz
can diced green chiles
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2 10oz
cans enchilada sauce (red or green)
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10
oz baby spinach
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8-10
corn tortillas
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1/2
cup shredded Mexican cheese (optional)
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Chopped veggies and cilantro, for garnish (optional)
Instructions
- 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.
by Anne @ fANNEtastic food