Spinach Mushroom and Black Bean Enchiladas

There are a lot of good things to talk about in the recipe. Let's talk about one item that might surprise you as far as it's health benefits. Crimini mushrooms! Who would guess that they would be rich in Vitamins B1, B2, B3, B5 and B6. Some studies even found that some fresh crimini mushrooms contained Vitamin B12. The healthy bacteria on the mushroom's surface produces B12. Crimini mushrooms give us an excellent source of vitamins and minerals. To maintain their integrity be careful not to overcook them so they can retain their vitamins and minerals. The secret's out. Mushrooms finally get the recognition they deserve!

What You'll Need:

  1. 10 oz bag of spinach
  2. 1 small onion diced
  3. 4oz crimini mushrooms rinsed and chopped discarding stem
  4. 2 Tbl olive oil
  5. 2 garlic cloves
  6. 2 cups of cooked quinoa (follow package cooking instructions)
  7. 2 cups black beans, drained and rinsed
  8. 4 to 6 Large whole wheat tortillas 
  9. 6 cups cheese and reserve 1 cup of cheese for top of enchiladas
  10. 28 oz can of enchilada sauce
  11. 2 tablespoons of onion powder salt
  12. A Handful of Cilantro rinsed and chopped

How To Make It:

  1. Preheat oven to 375 and using a nonstick spray grease the sides of a 9x13 baking pan
  2. Rinse your spinach even if it's prewashed! Tear the leaves in half and set aside. Mince garlic cloves and dice onion set both aside
  3. Gently wash mushrooms and chop. Discard stems
  4. Heat olive oil in large skillet over medium heat and add spinach, garlic, onion and mushroom. Add 2 tablespoons of garlic powder and pinch of salt and saute and stir for about 5 minutes. With a slotted spoon transfer veggies to a bowl.
  5. Pour a thin layer of enchilada sauce over the bottom of your baking dish, reserving the rest of the sauce to pour over enchiladas later
  6. On a flat surface lay out 4 to 6 tortillas. Decide how big you want each enchilada to determine how many tortillas you need exactly. Add even amounts of cheese onto tortillas
  7. Then do the same with spinach, mushroom, onion, quinoa and black beans
  8. Roll up the tortillas and place along side one another in your baking dish
  9. Use the reserved enchilada sauce to pour over the enchiladas then add a layer of cheese across the top. Then garnish with cilantro.
  10. Bake for about 15 minutes covered with foil then last 5 minutes uncovered. Garnish with cilantro and serve
spinach mushroom and black bean enchiladas