Spicy Mushroom and Spinach Enchiladas Recipe

If you're looking for a hearty and delicious vegetarian dinner option, these Spicy Mushroom and Spinach Enchiladas are sure to hit the spot. Filled with sautéed mushrooms, spinach, and a spicy tomato sauce, these enchiladas are a flavor-packed meal that will satisfy your cravings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 8 oz mushrooms, sliced
• 2 cups spinach, washed and chopped
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 8 corn tortillas
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

In this image, you can see all the ingredients needed to make this delicious dish. From fresh, healthy spinach to flavorful spices like chili powder and cumin, everything is laid out and ready to go.

Instructions:

1. Preheat your oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
3. Add the red bell pepper and mushrooms and continue to sauté until the mushrooms are tender, about 10 minutes.
4. Add the spinach and black beans and stir until the spinach is wilted.
5. Add the can of diced tomatoes, chili powder, cumin, smoked paprika, and salt and pepper to taste. Stir until everything is combined and heated through.
6. Place a spoonful of the mushroom and spinach mixture onto each corn tortilla and roll up tightly. Place the rolled enchiladas seam side down in a baking dish.
7. Pour any remaining sauce over the top of the enchiladas and sprinkle with shredded cheddar cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve hot and enjoy!

This image shows the finished product - the enchiladas are baked to perfection and the cheese on top is golden brown and bubbly. Serve these enchiladas with a side of rice and beans for a complete and satisfying meal.