If you are having a meat eater over for dinner this is a great thing to make, imitation ground beef is one of the most convincing soy products and with all the flavor added to this recipe there is absolutely nothing to miss. This is Mags favorite new food and until this she was not a huge fan or mushrooms or peppers and had never had ground soy. You want to keep everything chopped small and relatively the same size and even picky eaters won’t know what they are eating.
- 1 medium onion diced finely
- 2 small green, red or yellow peppers (I use a mix) diced into small pieces
- 1 package of mushrooms cleaned and chopped into same size pieces as peppers
- 1 package of veggie ground round ( Mexican flavor)
- 2 cloves of garlic peeled and grated
- 4 cups of baby spinach washed, dried and roughly chopped
- 1 tsp cumin
- salt and pepper the taste
- 12-20 small tortillas
- enough shredded sharp cheese to cover about 2 cups or less
- 1-2 large bottle of medium salsa, I like to have two for extra dipping and a more saucy enchilada
- 1 250 ml tub of gelatin-free sour cream
- cooking spray
Preheat oven to 400 and spray a deep rectangular baking dish(9×12) with cooking spray
In a large fry pan saute diced onion for about 5 minutes over medium heat. Add peppers, mushrooms and cumin and cook for another 5-8 minutes. When veggies start to get a little soft add ground round and break up in pan until everything is combined. Cook for about 2-3 minutes, tasting to see if any salt and pepper are needed. Add spinach, 2 tbs of water, 2 tbs of salsa and grated garlic stirring well. Cover and set aside.
Spray your baking dish with cooking spray and cover bottom with about half a jar of salsa, just enough to cover the bottom.
On a dinner plate place a piece of paper towel sprinkled lightly with water, place about 5 tortillas on top and cover with another piece of paper towel. Microwave for 10-15 seconds to make them warm enough to bend easily.
Using one tortillas at a time add about 1/4 cup or filling in the shape of a log under the half way point on the tortilla. fold edge over the filling using your fingers to slide it back until the filling is pressed firm within the roll. You can use your finger to push loose filling into the side while you fold up each edge and roll. Take note of the images as this is difficult to explain…sorry.
Once enchilada is rolled place edge side down in baking dish, repeat until all the filling is used up. Cover with remaining salsa making sure no edges are left dry.
Finally cover with cheese and bake for about 25-30 minutes until cheese is browned and bubbly.
Serve with more salsa and sour cream.
Feel free to use a can of enchillada sauce as a substitution, I just like the chunkier texture of salsa and usually have lots on hand.