Return to the Vegetarian Recipe Exchange Forum | Post a Follow-Up

 o
looking for: looking for: looking for: looking for: spinach e

Posted by
ADOLLEYES
(MAIL@ADOLLEYES.COM) on
Fri, Nov 16, 01 at 2:08

SPINACH ENCHILIDAS WERE IN A MAGAZINE. THEY WERE GOOD.


Follow-Up Postings:

 o
RE: looking for: looking for: looking for: looking for: spina

Here's one for burritos which got great reviews!

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS

Can be prepared in 45 minutes or less.
1 onion, chopped fine
1/2 pound mushrooms, chopped fine
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, chopped fine
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
1/2 cup canned mild enchilada sauce
two 10-inch or four 8-inch flour tortillas


Accompaniment:
Sour cream

In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.

In a small saucepan heat enchilada sauce.

Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

Serves 2.

Gourmet
January 1995


 o
spinach enchiladas

Here's one for Spinach Enchiladas which also received excellent reviews:

Spinach and Mushroom Enchiladas

Prep Time: approx. 25 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Ortega
---------------------------------------------------------------------- ----------
1 tablespoon vegetable oil
1 large peeled chopped carrot
1/2 cup chopped onion
1 clove garlic, finely chopped
3 cups chopped fresh spinach
2 cups sliced fresh mushrooms
2 (10 ounce) cans ORTEGA Enchilada Sauce, divided
1/4 cup vegetable oil
12 (6 inch) corn tortillas
1 1/2 cups SARGENTO Fancy Shredded Monterey Jack
Cheese, divided

Directions
1 PREHEAT oven to 350 degrees F.
2 HEAT 1 tablespoon vegetable oil in large skillet over
medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.
3 HEAT 1/4 cup vegetable oil in separate small skillet
over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.
4 PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese
down center of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.


 o
RE: looking for: looking for: looking for: looking for: spina


Spinach and Mushroom Enchiladas
Spinach and mushrooms are a classic combination in any dish. Here they're baked into savory enchiladas and smothered with a smooth tomato sauce.

Estimated Times: Est. preparation time: 17 mins
Est. cooking time: 20 mins

Ingredients
1 tablespoon vegetable oil
1 cup chopped peeled carrot
1/2 cup chopped onion
1 clove garlic, finely chopped
3 cups chopped fresh spinach, or 10-oz. frozen spinach, thawed and well drained
2 cups sliced fresh mushrooms
2 (10-oz.) cans ORTEGA Enchilada Sauce, divided
1/4 cup vegetable oil
12 (6-in.) corn tortillas
1 1/2 cups crumbled cotija or shredded Monterey Jack cheese, divided

Directions
PREHEAT oven to 350F.

HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.

HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.

PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12x8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

Servings: 6


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Vegetarian Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here