Portabella Mushroom Enchiladas (Vegan Optional)

Portabella Mushroom Enchiladas

• 4-5 large portabella mushrooms, diced
• 2 cups fresh spinach leaves
• 1 cup brown rice
• 2 cups red enchilada sauce
• corn or flour tortillas
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ¼ cup shredded part skim mozzarella (optional)

Prepare brown rice as instructed on box.

Preheat oven to 350°. Heat one tablespoon of olive oil over medium heat in skillet. Sauté garlic and mushrooms in olive oil for 4 to 6 minutes, until mushrooms are cooked. Add in spinach leaves with mushrooms and sauté for a couple minutes, until leaves have wilted and become dark green. Remove from heat.

In a large baking pan or casserole dish, place a thin layer of enchilada sauce, about 2 tablespoons, over the bottom surface.

In microwave, heat tortillas for a few seconds, just until soft and easy to roll. Place about 3 tablespoons of the mushroom, spinach, and brown rice in the center of a tortilla. Drizzle with about a tablespoon of enchilada sauce. Wrap and place in the casserole or baking dish. Continue until filling is gone.

Pour extra enchilada sauce top of wrapped enchiladas. If preferred, sprinkle shredded part skim mozzarella on top of wrapped enchiladas. Bake for 20 to 25 minutes, or until sauce is bubbly.