Vegetarian Enchiladas

1. 1

   Boil the tomatoes and Serrano chile pepper in water until the tomatoes become soft. Add the tomatoes, chile pepper, garlic, and coriander together in a blender or food processor with a pinch of salt. Puree until smooth.

2. 2

   Place a large pan or wok on the stove on medium heat. Add the olive oil, mushrooms, onion and chile pepper and saute for about 5 minutes.

3. 3

   Add a pinch of salt and the spinach. Mix well and cook for another minute.

4. 4

   Heat up the tortillas on a separate pan, fold them in half and then fill them with the mushroom and spinach mixture.

5. 5

   Add cheese, close the tortillas, and pour the tomato sauce on the tortillas. Sprinkle more cheese on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.