Spinach and Mushroom Enchiladas
Before moving to the U.S. nine years ago, I’d eaten Mexican food only once or twice; it just wasn’t that big in India at the time (I have no idea if it’s different now). Chinese, Thai, Continental, yes, but not Mexican. Perhaps that’s not surprising in in a country that has such a rich culinary heritage of its own.
Nine years down the road, I love Mexican food. There are several spices that are similar to those used frequently in Indian cooking, albeit in different combinations. It’s up there with dosas for me. So here’s my recipe for spinach and mushroom enchiladas. This is not a low-fat recipe by any means, but it’s delicious.
Ingredients (makes 8 enchiladas; reduce ingredients if you want to make fewer)
½ bag frozen spinach, thawed & drained; 1 can black beans, drained; 1 white onion, chopped; 1 fresh tomato, chopped; 2 bunches green onions, sliced; 2 cups mushrooms, chopped; 8 tortillas; 2 cans enchilada sauce (I use one red and one green); 3 cups grated cheese (I like to use Pepper Jack); ½ bottle taco sauce; 2 tsp cooking oil.
Recipe
Filed under Cooking, Recipe of the Week, Shonali Burke | Tags: Cooking, recipes, spinach enchiladas | Comment (0)
