1 cup walnuts
1 and 1/2 cups cauliflower florets (about half a medium head)
6 whole crimini mushrooms
1/2 yellow onion, roughly chopped
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 4oz can diced green chiles (mild or hot)
2 10oz cans enchilada sauce (red or green)
10oz baby spinach
8 corn tortillas
1/2 cup shredded Mexican cheese (optional)
Chopped veggies and cilantro, for garnish (optional)
- Preheat oven to 350⁰F.
- Combine cauliflower, mushrooms, onion, and walnuts in a food processor. Pulse until the mixture is finely chopped, resembling the texture of ground meat.
- Add this mixture to a large sauté pan with the smoked paprika, cumin, oregano, green chilies, and 1/2 cup of the enchilada sauce. Cook over medium-high heat for up to 10 minutes, or until the vegetables are tender and any liquid in the pan has evaporated.
- Stir in the spinach and cook for another 1-2 minutes, until wilted.
- Spread a thin layer of enchilada sauce evenly into the bottom of a baking dish (6x11 or 6x13).
- Scoop about 1/4 to 1/3 cup of filling into each tortilla, roll up, and place seam side down in the pan. Pour remaining enchilada sauce evenly over the top.
- Top with cheese, if desired, then cover with foil and bake at 350⁰F for 20-30 minutes, until heated through and the edges are slightly crispy.
- Serve hot; garnish with chopped veggies and cilantro, if desired.
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