9 oz bag fresh baby spinach
8 oz package sliced mushrooms
1 medium onion, chopped
1 can black beans, drained and rinsed
8 whole wheat flour tortillas, fajita/soft taco size (It seems every brand thinks differently as to what size that actually is. These were about 8 inch, I think.)
1 lg can enchilada sauce (I wanted green but the store only had red)
1 tub tofutti sour supreme
1/2 package shredded cheddar or monterey jack vegan cheese of choice
2-3 T olive oil
1/2 tsp each salt, garlic powder, oregano
1. Preheat oven to 375 F. Coat 9x13" baking dish with olive oil and set aside.
2. Heat more olive oil in large frying pan, over med-high heat. When hot, add onion and mushrooms, cook until almost well done, or onions are translucent and mushrooms have released their liquid and browned a bit.
3. While mushrooms and onion are cooking, mash beans with salt, oregano, and garlic. Turn down heat to medium and add spinach, when spinach is wilted add beans, stir until mixture is hot, and remove from heat.
4. Pour half of enchilada sauce into bottom of greased baking pan, then pour a few spoonfuls out onto a plate.
5. It gets a little messy here - Place one tortilla on the plate, making sure the bottom gets well coated. Spoon 1/8 of the spinach-mushroom-bean mixture onto the tortilla, and then roll up tightly and place seam-side down in the baking dish. Repeat with the rest of the tortillas.
6. Sprinkle vegan cheese over enchiladas, then spread the entire tub of Sour Supreme over that, then top it off with the rest of the enchilada sauce.
7. Bake for 25-30 minutes, and enjoy!
This recipe was inspired by the spinach-mushroom echiladas at the On The Border restaurants that are only vegetarian, but I loved when I ate dairy, and aided and partially adapted from 2 different vegweb recipes. I hope you like it!