Mmm, I love a good vegetarian enchilada. The other night, Jesse and I were wondering what to make for dinner. We were growing tired of all our recent dishes, so we sat down and went over my pinterest food board. Nothing really looked good, but Jesse expressed interest in a butternut squash enchilada. It was then that it hit me, why don't I just invent a new recipe? A forest themed enchilada.
I wrote down a list of every green ingredient I thought would go good in a green enchilada. We went down to the store and bought the ingredients then got to work making the enchiladas. The whole time I was thinking "What if this doesn't work out? What if the spinach is so limp it falls right out?" When we pulled them out of the oven and took a bite, I realized that sometimes you just have to follow your culinary inspiration and try new things! These enchiladas are so delicious they taste like eating an herbal forest floor rolled up in a leaf with black bean bugs crawling around!
Recipe for Green herb & Avocado Enchiladas
Garden Spinach & Herb Tortillas
First, preheat your oven to 375 degrees. Roughly chop a big bunch of spinach leaves. Cube the avocado, mince the garlic, slice the mushrooms and chop the onions. Now open the can of enchilada verde sauce, pour half into a frying pan and saute the garlic, onion, mushrooms and black beans in it. Let soak up the flavors for about 5-7 minutes. Turn off the heat and add the spinach leaves. Mix everything up. In a greased shallow pan, assemble enchiladas by scooping the mixture of veggies into the tortillas and rolling up. Line them up in a row and cook about 10-15 minutes. Flip the enchiladas over and add cheese if desired. Add mint leaves, spinach leaves, and mushroom garnishes and scoop up any veggie mixture off the sides and pour on top. Allow to cook for another 10-15 minutes. Serve with sour cream or guacamole.