MUSHROOM SPINACH ENCHILADAS
The enchilada is an ancient dish that has gone through many changes since its pre-Hispanic origins. This modern take on the Aztec classic is from my latest book ¡Salud! Vegan Mexican Cookbook.
INGREDIENTS FOR THE FILLING:
1 tablespoon vegetable oil
½ cup diced white or yellow onion
1 large garlic clove, minced
½ teaspoon ground cumin
8 ounces white button mushrooms, sliced
3 cups spinach, stems removed, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
INGREDIENTS FOR THE ENCHILADAS:
1 tablespoon vegetable oil
8 corn tortillas
3 cups Roasted Tomatillo Salsa, store bought or using the recipe below
½ cup diced onion
½ cup chopped cilantro
INGREDIENTS FOR THE TOMATILLO SALSA:
5 to 6 tomatillos, cut into 1½-inch wedges (about 3 cups)
½ cup white or yellow onion
3 garlic cloves
1 large serrano chile, seeded
1 tablespoon vegetable oil
1 cup water
2 tablespoons lime juice
2 tablespoons chopped cilantro
1 teaspoon salt
½ teaspoon freshly ground black pepper
DIRECTIONS FOR THE TOMATILLO SALSA:
Preheat the oven to 425°F.
Place the tomatillos, onion, garlic, and serrano chile in a roasting pan and toss with the oil to coat evenly. Roast for 40 to 45 minutes, or until the onions are nicely toasted but not burned.
Transfer the roasted tomatillos and veggies, water, lime juice, cilantro, salt, and pepper to a blender, and blend until there are no large chunks.
DIRECTIONS FOR THE FILLING:
In a large skillet, heat the oil on medium-high heat. Add the onion, garlic, and cumin, and sauté until the onions are translucent.
Add the mushrooms and sauté, stirring occasionally, until they are lightly browned.
Add the spinach, salt, and pepper, and cook until almost all the liquid has evaporated. Remove from the heat.
DIRECTIONS FOR THE ENCHILADAS:
Preheat the oven to 350°F.
In a skillet, heat the oil and lightly panfry the tortillas until tender and pliable. Drain on a paper towel–lined plate. Repeat until all the tortillas have been panfried.
Spread ½ cup of Roasted Tomatillo Salsa in the bottom of a 9-by-13-inch baking dish and dip each tortilla into the sauce. Place the sauced tortillas on a plate and spoon about 1½ to 2 tablespoons of spinach and mushroom filling down the center of each tortilla. Roll up each tortilla and place seam side down in the baking dish. Repeat until all the tortillas are filled. Pour the remaining Roasted Tomatillo Salsa over the filled tortillas.
Bake the enchiladas for 15 minutes.
Top diced onion and cilantro. Serve hot.
Photo: Sylvia Elzafon