Spinach Enchiladas

Origin: The enchilada is ancient. The spinach is not.

Long before ovens and cheese, the peoples of Mesoamerica wrapped maize tortillas around chiles, herbs, and beans — food as offering, as earth folded into itself. They called it chīllapītzalli, the chili flute.

Centuries later, colonizers brought a leaf from far away — spinach, born in Persia, carried through Arab gardens into Spain, and finally across the Atlantic. It took root in new soil, finding its way into modern kitchens and Western appetites for the “healthy” and “green.”

Somewhere between Mexico City’s creamy Enchiladas Suizas and Tex-Mex’s vegetarian reinventions, spinach slipped into the story. A borrowed leaf in an old song.

What we call spinach enchiladas are not relics of ancient Mexico, but echoes of empire — old grains, foreign greens, and the illusion of origin rolled together in sauce.

Ingredients

“ A cozy bake of mushrooms, beans, corn, and spinach, wrapped in tortillas and smothered in red sauce.”

Enchilada Sauce

2 tablespoons olive oil

1/4 cup tomato paste

1/4 cup all-purpose flour (gluten-free is fine)

2 teaspoons ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon chili powder

3 cups vegetable broth

Salt and pepper to taste

Filling

1 1/2 tablespoons olive oil

1 large yellow onion, diced

16 ounces sliced mushrooms (baby bella or cremini)

2 garlic cloves, crushed

1/2 teaspoon ground cumin

Salt to taste

1 (15-ounce) can black beans, drained and rinsed

1 1/2 cups sweet corn (frozen or fresh)

6 ounces baby spinach

2 cups shredded Mexican cheese blend

Assembly

10 corn tortillas

2 1/4 cups enchilada sauce (from above)

Extra cheese for topping

Optional Toppings

Chopped cilantro

Diced red onion

Cotija cheese

How The Alchemy Happens

Make the Enchilada Sauce:

Heat olive oil in a saucepan over medium heat.

Whisk in flour and cook for 1–2 minutes.

Add tomato paste and spices; stir to combine.

Slowly whisk in vegetable broth. Bring to a simmer and cook 5–7 minutes until thickened slightly.

Season with salt and pepper to taste. Set aside.

Prepare the Filling:

Preheat oven to 350°F.

In a large skillet, heat olive oil over medium-high heat. Add diced onions and sauté for about 7 minutes, until soft and beginning to brown.

Add mushrooms, garlic, cumin, and a pinch of salt. Cook for another 8–10 minutes, until mushrooms are deeply browned and most moisture has cooked off.

Add black beans and corn. Cook for 2 more minutes until heated through.

Stir in baby spinach and cook just until wilted. Remove from heat.

Assemble the Enchiladas:

Warm tortillas until soft and pliable (to prevent cracking).

Spoon a portion of the filling onto each tortilla. Sprinkle with a little shredded cheese and roll tightly.

Place each tortilla seam-side down in a greased 2-quart baking dish.

Pour enchilada sauce evenly over the rolled tortillas. Top with remaining shredded cheese.

Bake for 20 minutes, until cheese is melted and bubbling.

Serve hot, garnished with chopped cilantro, diced onion, and cotija if desired.