Vegan Spinach & Mushroom Enchiladas with Salsa Verde

These Spinach & Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. Win-win! The perfect gluten-free & nut-free dinner.

My first “real” job was as a server at a Tex-Mex restaurant. Their Spinach & Mushroom enchiladas were one of the only vegetarian options on the menu, so needless to say we became pretty well-acquainted.

These Spinach & Mushroom Enchiladas are totally different, but in the best way possible – they’re lightened up, full of fresh flavor (instead of heavy cheese & cream), and totally plant-based! Trust me, these are worth whipping up. And you’ll barely need any time to do it – this delicious Tex-Mex meal takes less than an hour to make!

If you’re unfamiliar with Tex-Mex enchiladas, they are a bit different from traditional Mexican enchiladas. Mexican enchiladas are always made from corn tortillas; the tortillas are gently fried in oil, then coated in sauce and stuffed. Tex-Mex enchiladas can use flour or corn tortillas, which are stuffed with filling, smothered in sauce, and baked. Tex-Mex food is also frequently covered in cheese or cream sauce; I decided to skip that for this recipe, but you can sprinkle some of your favorite dairy-free cheese over these enchiladas before you put them in the oven (see my recipe note).

INGREDIENTS FOR SPINACH & MUSHROOM ENCHILADAS

These Enchiladas can be broken into 3 main parts:

• The Filling: hearty mushrooms combine with classic Tex-Mex spices, sweet corn, onion, jalapeño, and spinach for a wholesome and satisfying enchilada filling.
• White or Yellow Corn Tortillas are my favorite for this recipe, but you can also use flour or grain-free tortillas if you’d like.
• Salsa Verde: store-bought enchilada sauce is fine, but my homemade green enchilada sauce recipe is easy and helps to take the flavors to the next level!

HOW TO MAKE SPINACH & MUSHROOM ENCHILADAS

Enchiladas may look complicated, but I promise the process is actually very straightforward – cook your filling, warm your tortillas, roll them up, coat in sauce, and bake in the oven. It really is that easy!

1. Prepare the Salsa Verde
2. Sauté your filling ingredients
3. Warm your tortillas and roll the enchiladas
4. Cover in sauce, then bake and enjoy!

In general, enchiladas are best served fresh and warm, as they get soggy quickly. If you want to save some day-of time, both the filling and sauce can be made up to 2 days in advance.

Enchiladas like these are my all-time favorite. They’re saucy, wholesome, and incredibly flavorful. And because they’re loaded up with veggies and light, fresh ingredients, they won’t leave you feeling sluggish or overstuffed. Instead, you’ll be left feeling full, refreshed, and all spiced up with Tex-Mex flavor. Honestly, I can’t think of a better scenario!

These enchiladas are great for a weeknight dinner or for entertaining – I like to serve with my Chipotle Black Beans and some Cilantro Lime Rice for a heartier meal. You can also serve them with some Easy Homemade Salsa and my Best-Ever Guacamole on the side (I vote yes on both).

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations ????

Spinach & Mushroom Enchiladas with Salsa Verde

Print Recipe

★★★★★

5 from 5 reviews

These Spinach & Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. Win-win! The perfect gluten-free & nut-free dinner.

• Author: Caitlin Shoemaker
• Prep Time: 20 Minutes
• Cook Time: 30 Minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Main
• Method: Oven
• Cuisine: Tex Mex
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Enchilada Filling:

• 1 tablespoon avocado oil (optional; see instructions for oil-free)
• 1/4 white onion, sliced into thin quarters
• 7 ounces (200 g) cremini mushrooms, sliced
• 1 cup frozen corn, thawed
• 1 jalapeño, diced*
• 2 cloves garlic, minced
• 1 teaspoon ancho chili powder
• 1/2 teaspoon ground cumin
• salt, to taste
• 4 ounces (115 g) baby spinach

For the Enchiladas

• 12 white or yellow corn tortillas
• 2 cups (475 ml) Salsa Verde, divided (or use store-bought enchilada sauce)
• Optional toppings: chopped cilantro, jalapeño sliced, diced white onion, and/or vegan cheese*

Instructions

1. Prep: Preheat the oven to 350F and set a 9×13″ casserole dish aside. Make the Salsa Verde, if you haven’t already.
2. Make the Filling: heat 1 tablespoon of oil in a large nonstick pan over medium-high heat (for oil free, use 1/4 cup of water and add more as necessary, to prevent sticking). Add the onion to the pan and sauté for 3 minutes, until fragrant and translucent. Add the mushrooms, corn, and jalapeño and sauté for another 3-5 minutes, until the mushrooms start to brown. Then, add the garlic, chili powder, cumin, and a pinch of salt to the pan; sauté for 1 minute, then add in the baby spinach. Cook until the spinach has wilted, then remove from the heat and set aside.
3. Prep the Tortillas: Wrap the tortillas in a wet (but not dripping) clean dish towel (or paper towels) and place on a plate. Microwave for 1 minute, to soften the tortillas. Carefully remove the tortillas from the microwave – they will be very hot.
4. Roll the Enchiladas: Pour 1 cup of Salsa Verde onto the bottom of the casserole dish and spread around evenly. Remove 1 tortilla from the wet towel and place on a clean surface; carefully spoon 2 to 3 tablespoons of filling into the center of the tortilla and use clean hands to form it into a long “line” – be careful not to overstuff! Roll the tortilla away from you, then place it into the casserole dish, fold side down. Repeat with the remaining tortillas; be sure to pack them tightly into the casserole dish.
5. Bake: Top the enchiladas with the remaining Salsa Verde, using a spatula or pastry brush to ensure they are evenly coated and no dry spots remain. Bake in the middle rack of the oven for 20 minutes, until the tortillas absorb some of the sauce. Remove from the oven and top as desired; serve warm.

Notes

• Remove the seeds from the jalapeño before dicing if you would like the filling to be mild
• If you would like to add dairy-free cheese to this recipe, sprinkle up to 1 cup of shredded cheese on top of the enchiladas after they are coated in sauce, then bake as directed
• Enchiladas are best served fresh, as they get soggy over time. If you do have leftovers, I recommend re-heating them in the oven for best results.

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