Happy Sunday everyone! I hope everyone had a great weekend and stayed warm. This recipe is somewhat of a continuation of the recipe I posted a couple of weeks ago. Try it at home and I hope it's as big of a hit in your place as it is at ours.
Ingredients:
1 8 oz. pack of mushrooms, sliced
2 cups fresh organic baby spinach
1/4 - 1/2 poblano pepper, thinly sliced
1/4 orange bell pepper, thinly sliced
1/4 red bell pepper, diced
1 tsp (maybe a bit more) EVOO (extra virgin olive oil)
Pinch Mexican oregano
Black pepper to taste
Corn tortillas (8-10)
Avocado Cream Sauce
Mexican blend cheese (roughly 1/4 - 1/2 cup)
Directions:
1. Heat oil in a skillet, add black pepper, Mexican oregano, & mushrooms and cook for 3-5 minutes on medium to low heat.
2. Stir in spinach and continue to cook until it is wilted (eyeball it).
3. Add orange bell pepper and poblano and cook for another minute.
4. Remove mixture from heat and place to the side to cool down.
5. Preheat oven to 350 degrees.
6. In a separate skillet, spray Pam, and lightly cook corn tortillas over medium to low heat for 15-30 seconds.
6. Place corn tortilla flat in a plate, add a couple of spoonfuls of vegetable mixture in the middle, add a light amount of cheese (just enough to bind everything), roll the tortilla, and flip over to keep it closed.
7. In a baking dish or pan, cover the bottom of the pan with Avocado Cream Sauce, and place tortillas side by side in a row.
8. Add remaining sauce on top of the enchiladas, add light amount of cheese, and sprinkle red bell peppers on top.
9. Cook in the oven until cheese has melted (roughly 10 minutes).
10. Enjoy!
Ingredients:
1 8 oz. pack of mushrooms, sliced
2 cups fresh organic baby spinach
1/4 - 1/2 poblano pepper, thinly sliced
1/4 orange bell pepper, thinly sliced
1/4 red bell pepper, diced
1 tsp (maybe a bit more) EVOO (extra virgin olive oil)
Pinch Mexican oregano
Black pepper to taste
Corn tortillas (8-10)
Avocado Cream Sauce
Mexican blend cheese (roughly 1/4 - 1/2 cup)
Directions:
1. Heat oil in a skillet, add black pepper, Mexican oregano, & mushrooms and cook for 3-5 minutes on medium to low heat.
2. Stir in spinach and continue to cook until it is wilted (eyeball it).
3. Add orange bell pepper and poblano and cook for another minute.
4. Remove mixture from heat and place to the side to cool down.
5. Preheat oven to 350 degrees.
6. In a separate skillet, spray Pam, and lightly cook corn tortillas over medium to low heat for 15-30 seconds.
6. Place corn tortilla flat in a plate, add a couple of spoonfuls of vegetable mixture in the middle, add a light amount of cheese (just enough to bind everything), roll the tortilla, and flip over to keep it closed.
7. In a baking dish or pan, cover the bottom of the pan with Avocado Cream Sauce, and place tortillas side by side in a row.
8. Add remaining sauce on top of the enchiladas, add light amount of cheese, and sprinkle red bell peppers on top.
9. Cook in the oven until cheese has melted (roughly 10 minutes).
10. Enjoy!
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