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Mushroom & Spinach Enchiladas
Mushrooms full of umami paired with spinach fill these enchiladas, topped with a poblano cream sauce. Even meat eaters will feel satisfied with this meal complete with rice and black beans.
Nutritional facts
Protein
21g
Carbs
87g
Calories
860
Fat
47g
Ingredients
Butter, Canned Black Beans, Oregano, Plum Tomato, Shiitake Mushrooms, Serrano Peppers, Corn, Cilantro, Corn Tortilla, Garlic, Spinach, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Poblano Peppers , Lime Juice, Crimini Mushroom, White Wine, Canola Oil, Pepperjack Cheese
Reviews
4.7
Based on 160 reviews
my second favorite
Victoria corderi-keane · 12/20/24
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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