Mushroom and Spinach Enchiladas
Cilantro-Lime Rice and Black Beans
Ingredients
- 2 Tbsp butter
- 1 (16-oz) pkg whole mushrooms, sliced
- 1 onion, chopped
- 1 (10-oz) pkg spinach
- 1 (8-oz) block cream cheese, softened
- 2 Tbsp Mexican seasoning
- 1 (8-oz) pkg shredded Mexican-blend cheese, divided
- 1 (8-count) pkg burrito-size flour tortillas
- 1 (29-oz) can green enchilada sauce
Instructions
- Preheat oven to 350°F. Melt butter in a large skillet over medium-high heat. Add mushrooms and onion; cook, stirring occasionally, until tender. Gradually add spinach, stirring until wilted.
- Add cream cheese and seasoning, stirring until cheese is melted. Stir in 1 cup Mexican-blend cheese.
- Spoon mixture down center of each tortilla; roll up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce over tortillas, and sprinkle with 1 cup Mexican-blend cheese.
- Bake 25 to 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1½ cup long-grain white rice
- 1 (15.25-oz) can black beans, drained and rinsed
- ¼ tsp chili powder
- ½ tsp ground cumin
- ¾ cup water
- 1 tsp lime zest
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook beans, chili powder, cumin, and water in a saucepan over medium-low heat, stirring occasionally, 15 minutes.
- Stir lime zest, juice, and cilantro into rice.
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