Hello, fellow flavor adventurers! Ready to dive into a plateful of warm, cheesy goodness without any guilt? These Spinach and Mushroom Enchiladas are bursting with earthy portobellas, vibrant spinach, and a luscious vegan sour cream that’ll make you forget all about the meat (trust me, it’s that good).
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Why This Recipe Works
This enchilada hits all the right notes: tender mushrooms and silky spinach mingle with fragrant garlic and cumin, all wrapped snugly in tortillas and baked under a blanket of melty vegan cheese. The vegan sour cream adds that creamy, tangy magic that makes the filling sing. It’s comforting, cozy, and just the right amount of indulgent — but without weighing you down.
Plus, it’s super approachable and flexible, perfect for weeknight dinners or impressing your vegan friends without breaking a sweat.
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What is My Take on Spinach and Mushroom Enchiladas?
I love how this recipe turns simple veggies into a superstar dish. The mushrooms bring a meaty, satisfying bite, while the spinach adds freshness and color. Toss in the warming spices and creamy vegan sour cream, and you’ve got a party in every bite! It’s a dish that’s healthy, hearty, and totally crave-worthy.
No need for complicated prep here — just straightforward, delicious, plant-powered comfort food.
Ingredients
Make it a Meal
Pair these enchiladas with some easy sides for a full fiesta on your plate!
Easy Side Dishes
- Zesty Mexican Street Corn Pasta Salad: Sweet corn, tangy lime, and Chipotle Peppers make for a perfect partner.
- Instant Pot Cilantro Lime Rice: A bright, fluffy base that soaks up all the saucy goodness.
- Best Homemade Mexican Salsa: Bright and juicy, it adds a refreshing crunch.
Step by Step Directions
When making your enchiladas, don’t forget to check out this easy enchilada sauce recipe! It takes just 5 minutes to whip up, and you can easily customize the thickness and spice level to suit your taste buds perfectly.
Step1: Preheat the oven to 350°F (175°C). Make your enchilada sauce now so its ready at the end.
Step2: In a large skillet, heat the olive oil over medium-high heat.
Step3: Add the portobello mushrooms and diced onion to the skillet, and sauté for approximately 6-7 minutes, until they soften.
Step4: Stir in the minced garlic cloves and cook for an additional 30 seconds, or until fragrant.
Step5: Add the fresh spinach, salt, cumin, and black pepper to the mixture, and stir to combine. Cook until the spinach has wilted, which should take about 5 minutes.
Step6: Drain any excess liquid from the mixture.
Step7: Remove the skillet from heat and stir in the vegan sour cream until it evenly coats the spinach and mushroom filling.
Step8: To assemble the enchiladas, spoon about 2 tablespoons of the spinach and mushroom filling onto a flour tortilla, then roll it up tightly. (If the tortillas are too stiff and dry to roll without cracking, wrap them in a damp towel and warm them in the microwave for a few seconds.)
Step9: Place the rolled enchilada seam side down in a baking dish. Continue filling and rolling the remaining tortillas until all the enchiladas are assembled.
Step10: Pour the enchilada sauce over the top and sprinkle with vegan shredded cheese.
Step11: Bake in the preheated oven until heated through and the cheese is melted, approximately 20-25 minutes. Enjoy!
Step12: All that's left is to eat and enjoy!
Expert Tips
- Use fresh spinach for the best texture and flavor — frozen can get watery.
- Don’t skip warming your tortillas! It makes rolling so much easier and prevents cracking.
- Want it extra cheesy? Add a little more vegan cheese on top before baking.
- If you love spice, add a pinch of chili flakes or a dash of hot sauce to the filling.
Common Questions
Yes! Assemble your enchiladas, cover, and refrigerate for up to 24 hours before baking.
Absolutely! Freeze baked enchiladas in an airtight container for up to 3 months. When you’re ready to eat, reheat them gently in the oven until warm and melty. Pro tip: Freeze some enchilada sauce separately too—just thaw it, pour it over your reheated enchiladas, and voilà, a saucy, delicious meal all over again!
No worries! Swap vegan sour cream and cheese for your favorites dairy versions.
Storing Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F until warmed through and melty again — about 15 minutes.
There you have it! A veggie-packed, creamy, cheesy enchilada that’s sure to become a weeknight hero. Ready to dig in? Let’s taco ‘bout how awesome spinach and mushrooms can be!
More Mexican Recipes
- Tacos De Barbacoa (Easy Beef Barbacoa Tacos)
- Easy Ground Pork Tacos
- Instant Pot Mexican Rice
- Mexican Stuffed Poblano Peppers
- Pulled Pork Enchiladas with Poblano Cream Sauce
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Recipe
Spinach and Mushroom Enchiladas
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped portabella mushrooms
- 1 cup white onion finely diced
- 3 garlic cloves minced
- 6 ounces fresh spinach
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper freshly ground
- 1 cup sour cream vegan
- 2 cups shredded Mexican-blend cheese Vegan
- 8-12 corn or flour tortillas warmed
- fresh cilantro and avocado
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium-high heat.
- Add the portobello mushrooms and diced onion to the skillet, and sauté for approximately 6-7 minutes, until they soften.
- Stir in the minced garlic cloves and cook for an additional 30 seconds, or until fragrant.
- Add the fresh spinach, salt, cumin, and black pepper to the mixture, and stir to combine. Cook until the spinach has wilted, which should take about 5 minutes.
- Drain any excess liquid from the mixture.
- Remove the skillet from heat and stir in the vegan sour cream until it evenly coats the spinach and mushroom filling.
- To assemble the enchiladas, spoon about 2 tablespoons of the spinach and mushroom filling onto a flour tortilla, then roll it up tightly. (If the tortillas are too stiff and dry to roll without cracking, wrap them in a damp towel and warm them in the microwave for a few seconds.)
- Place the rolled enchilada seam side down in a baking dish. Continue filling and rolling the remaining tortillas until all the enchiladas are assembled.
- Pour the enchilada sauce over the top and sprinkle with vegan shredded cheese.
- Bake in the preheated oven until heated through and the cheese is melted, approximately 20-25 minutes. Enjoy!
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