Enchiladas de Espinacas

Enchiladas de Espinacas is a vibrant vegan dish that combines fresh spinach and plant-based seafood in a rich, flavorful sauce, all wrapped in soft corn tortillas. This dish is not only delicious but also packed with nutrients, making it a delightful choice for anyone looking to enjoy a plant-based Mexican meal.

Ingredients

• Corn tortillas - 4
• Fresh spinach - 200 grams
• Vegan seafood (like mushroom-based shrimp) - 150 grams
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Tomato sauce - 200 ml
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Lime - for serving

Steps

1. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
2. Add the vegan seafood to the skillet and cook for about 5 minutes until heated through.
3. Stir in the fresh spinach and cook until wilted. Season with cumin, chili powder, salt, and black pepper. Remove from heat.
4. Preheat the oven to 180°C (350°F).
5. In a separate bowl, mix the tomato sauce with a pinch of salt and pepper.
6. Take a corn tortilla, fill it with the spinach and vegan seafood mixture, and roll it up tightly. Place the rolled enchilada seam side down in a baking dish.
7. Repeat with the remaining tortillas and filling, placing them side by side in the dish.
8. Pour the tomato sauce evenly over the enchiladas.
9. Bake in the preheated oven for 15-20 minutes, until heated through.
10. Garnish with fresh cilantro and serve with lime wedges.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from spinach and vegetables.
• Low in cholesterol and high in dietary fiber, promoting heart health.

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