Spinach and Mushroom Enchiladas

1/4 Cup Vegetable Broth
2 Cups Button Mushrooms – Quartered
1/2 lb Fresh Baby Leaf Spinach
1 Onion – Finely Chopped
1/2 Cup Nutritional Yeast Flakes
2 Tablespoons Tamari Soy Sauce (Or Bragg’s Liquid Aminos)
2 Cups Cooked Brown Rice
16 Corn Tortillas
Full Recipe Enchilada Sauce (See recipe under sauces)

“Steam Fry” the onion with vegetable broth until they start to soften and look translucent.
Add spinach. It looks like too much at first, but it will reduce quickly.

Toss until the spinach has wilted and add the mushrooms.
Resist the temptation to chop the mushrooms, as you really want them quartered to add a meaty zip to the recipe.

When the mushrooms start to soften, add rice, soy sauce and yeast flake to the mixture.

Pre-warm the corn tortillas in the oven or a microwave. In the microwave, I warm a stack of 8 at a time for 45 seconds.
If you don’t pre-warm them they will split as you try to roll the enchiladas. (They will still be delicious however)

Place a cup of sauce in the bottom of two casserole dishes.
Spoon your filling into a corn tortilla and roll, placing seam side down. Once you have made all of your enchiladas, use the remaining sauce to cover.
Bake at 350 degrees for 30 minutes.

The nutritional yeast flake and tamari, combine with the liquid of your vegetables to make a cheesy sauce. Combined with the chunks of mushrooms make this enchilada recipe a weekly family favorite at my house.

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