Mushroom Spinach Enchiladas


Serves: 4

Prep time: 20 minutes, plus baking time


  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 2 teaspoons sea salt
  • 3 cups mushrooms of any variety (I prefer shiitake)
  • 1 cup frozen spinach, pressed and drained well
  • 1 teaspoon hot sauce (I use tabasco)
  • 8-10 sprouted corn tortillas
  • 3 cups green chili enchilada sauce (See recipe below)

Optional garnish

  • Nutritional yeast
  • Sliced avocado


Preheat the oven to 375 degrees. Cook the filling by adding 2 tablespoons olive oil to a medium sized pan, add onions. Allow onions to cook for about 3 minutes, until they turn translucent, add mushrooms and sprinkle 2 teaspoons salt.   Stir well. Next the spinach will be added, but it is very important to remove as much of the liquid as possible. When mushrooms have reduced in size, add drained spinach and hot sauce to the mixture. Warm for about two minutes and turn heat off.

Next step is to roll the enchiladas. I like to steam the corn tortillas in the microwave or on the stove before rolling; it makes them easier to work with. The microwave is the most simple, just add a few drops of water to the bag of tortillas and seal, microwave for about 20 seconds.  Place 1-2 tablespoons of filling on a corn tortilla and loosely roll. Starting on side of the dish place the rolls side by side tightly, this will help to maintain shape. Once you have used the entire filling, or when the dish is full, top with sauce and bake for about 20-30 minutes, or until the center is bubbly.

Copyright 2015, S. Lippard original recipe

Green enchilada sauce

Prep time: 20 minutes

Yield: 3 cups


  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 1 tablespoon sea salt
  • 2 teaspoons cumin
  • 2 tablespoons chopped garlic
  • 1 cup roasted green chiles (fresh or canned)
  • ½ cup roughly chopped cilantro(about ½ bunch)
  • 1 tablespoon lime juice
  • 2 cups vegetable stock or water
  • 2 tablespoon arrowroot powder
  • 1 tablespoon cold water


To create the sauce, warm a medium sized pot over medium low heat, add 2-tablespoon olive oil then add onions and salt cook about 6 minutes until they release aroma. Add the cumin and stir, toasting the cumin for about 2 minutes. Add the garlic, green chili, cilantro, lime juice and stock to the pot, increase the heat to a medium high and bring to a boil. On the side, mix the arrowroot and cold water in a cup, add to the sauce once it beings to boil, them reduce heat. Allow the sauce to simmer for about 10 minutes then turn the heat off and allow the sauce to cool.

Once sauce is cool, puree by using an emulsion blender directly in the pot or by using a blender. Blend to desired consistency; I like leave about 1/3 of the sauce chunky. Salt and pepper to taste.

Original recipe S. Lippard copyright 2015

3 thoughts on “Mushroom Spinach Enchiladas

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