1 and 1/2 cups cauliflower florets (about half a medium head)
6 whole crimini mushrooms
1/2 yellow onion, roughly chopped
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 4oz can diced green chiles (mild or hot)
2 10oz cans enchilada sauce (red or green)
10oz baby spinach
8 corn tortillas
1/2 cup shredded Mexican cheese (optional)
Chopped veggies and cilantro, for garnish (optional)
PREPARATION
Preheat oven to 350⁰F.
Combine cauliflower, mushrooms, onion, and walnuts in a food processor. Pulse until the mixture is finely chopped, resembling the texture of ground meat.
Add this mixture to a large sauté pan with the smoked paprika, cumin, oregano, green chilies, and 1/2 cup of the enchilada sauce. Cook over medium-high heat for up to 10 minutes, or until the vegetables are tender and any liquid in the pan has evaporated.
Stir in the spinach and cook for another 1-2 minutes, until wilted.
Spread a thin layer of enchilada sauce evenly into the bottom of a baking dish (6×11 or 6×13).
Scoop about 1/4 to 1/3 cup of filling into each tortilla, roll up, and place seam side down in the pan. Pour remaining enchilada sauce evenly over the top.
Top with cheese, if desired, then cover with foil and bake at 350⁰F for 20-30 minutes, until heated through and the edges are slightly crispy.
Serve hot; garnish with chopped veggies and cilantro, if desired.
