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Spinach Enchiladas

Spinach Enchiladas are a great way to celebrate all the fresh Spring produce. Full of spinach, peas, asparagus, and lots of cheese, these are an easy weeknight vegetarian meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Cost: $10

Ingredients

  • 1 teaspoon olive oil
  • 1 pound asparagus trimmed and chopped into 2-inch pieces (2 cups)
  • 1/2 cup freshly shucked peas or frozen!
  • 1 green onion thinly sliced
  • 1 garlic clove peeled and minced
  • 2 cups fresh baby spinach
  • 1/2 teaspoon salt
  • 1/2 teaspoon chile powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 6 flour or corn tortillas I used flour
  • 1 14-ounce can of red enchilada sauce
  • 1 1/2 cup shredded Mexican cheese divided
  • Cilantro chopped, as garnish
  • 1/4 white onion or green onion as garnish

Instructions

  • In a medium saucepan, set over medium heat, warm the olive oil. When warm, add the asparagus and cook for 2 to 3 minutes, until bright green. Mix in the peas, green onion, garlic clove, spinach, salt, chile powder, cumin and coriander. Give it a good mix and cook for an additional 2 to 3 minutes, until the spinach has wilted.
  • Fill flour tortillas with a handful of cheese and a few spoonfuls of filling. Roll and place in pan, seam side down, top with enchilada sauce and cheese. Bake at 350 for 15 to 20 minutes, until melty and warmed throughout. Garnish the enchiladas with chopped cilantro and diced onion.

Nutrition

Serving: 4g | Calories: 185kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 590mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1238IU | Vitamin C: 7mg | Calcium: 304mg | Iron: 3mg