Portabella & Spinach Enchiladas served with a side of yellow rice with peas
Next time you are in the mood for a festive, Tex-Mex inspired meal opt for my healthy Portabella & Spinach Enchiladas. Tender corn tortillas filled with a fresh sauté of spinach, red onion, and portabella mushrooms, covered in your favorite green salsa and finished off with a topping of diced radishes, cilantro, feta cheese and a dollop of sour cream. Perfect when paired with (you guessed it!) a refreshing margarita and a side of yellow rice with peas. This delectable dish is a flavorful, fresh, and fun way to liven up any night of the week!
(To view the recipe click on the blue title of the blog post above*)
Portabella & Spinach Enchiladas
Ingredients:
- 16 oz. green salsa, store bought or homemade
- ½ cup extra virgin olive oil, divided
- ½ large red onion, sliced into 2-inch strips
- 10 oz. fresh spinach
- 8 oz. Portabella mushrooms
- 8 corn tortillas
- 6 radishes, small diced
- ½ bunch of cilantro, chopped
- ½ cup feta cheese crumbles
- Low-fat sour cream, for serving
Directions:
- Preheat the oven to 350 degrees. In a small sauce pan, heat the green salsa over low heat.
- Divide the olive oil among 2 large sauté pans. Heat each pan over medium-high heat; sauté the red onion and spinach in the first pan, and the halved mushrooms in the other pan. Sprinkle each with ¼ teaspoon of salt and a pinch of black pepper. Saute the spinach and onions until the spinach is wilted and sauté the mushrooms for approximately 7 minutes, or until the mushrooms are fragrant and tender.
- In a large, rectangular casserole dish pour half of the heated salsa on the bottom of the pan. To form the enchiladas, take each tortilla and divide the mushrooms and spinach-onion mixture in the center of each. Roll up and place, seam side down, on top of the green salsa in the pan.
- Top the filled enchiladas in the pan with the remaining green salsa. Bake the enchiladas in the preheated oven for 35 minutes. Remove the pan from the oven and allow to cool for 10 minutes. To serve the enchiladas, top each serving with diced radishes, cilantro, feta cheese, and a dollop of sour cream.
Tagged: cilantro, enchiladas, feta cheese, green salsa, mushrooms, portabella mushrooms, radishes, red onion, spinach, tex-mex, vegetarian
Leave a Reply