These Spanish-Rice Enchiladas offer a comforting, plant-based twist on a classic Mexican staple. The filling combines earthy brown rice with tender, steamed spinach and aromatic cumin, creating a nutritious and flavorful base. Wrapped in soft corn tortillas and nestled in a rich enchilada sauce, this dish bakes to perfection with a warm, inviting aroma. Ideal for weeknight dinners or meal prep, it delivers robust flavor without the heaviness of traditional meat-based versions. The simplicity of the ingredients allows the spices to shine, making it a satisfying option for vegans and omnivores alike. Serve with fresh salsa or avocado for an extra touch of freshness.
Spanish-Rice Enchiladas
Description
These Spanish-Rice Enchiladas offer a comforting, plant-based twist on a classic Mexican staple. The filling combines earthy brown rice with tender, steamed spinach and aromatic cumin, creating a nutritious and flavorful base. Wrapped in soft corn tortillas and nestled in a rich enchilada sauce, this dish bakes to perfection with a warm, inviting aroma. Ideal for weeknight dinners or meal prep, it delivers robust flavor without the heaviness of traditional meat-based versions. The simplicity of the ingredients allows the spices to shine, making it a satisfying option for vegans and omnivores alike. Serve with fresh salsa or avocado for an extra touch of freshness.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place water and chopped onion in a medium saucepan over medium heat.
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Sauté onion until it softens slightly, about 3-5 minutes.
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Add the chopped fresh spinach to the saucepan.
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Cover the saucepan and let the spinach steam until just tender, about 4 to 5 minutes.
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Remove the saucepan from heat.
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Stir in the cooked brown rice, soy sauce, and ground cumin until well combined.
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Set the rice mixture aside to cool slightly.
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Spread approximately 1 cup of enchilada sauce evenly over the bottom of a 9x13 inch casserole dish.
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Warm the soft corn tortillas slightly to make them pliable (microwave for a few seconds or steam briefly).
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Spread a line of the spinach-rice mixture down the center of each tortilla.
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Roll up the tortillas tightly and place them seam-side down in the prepared casserole dish.
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Repeat with remaining tortillas and filling until all ingredients are used.
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Pour the remaining enchilada sauce evenly over the rolled tortillas.
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Cover the dish with aluminum foil and bake for 30 minutes.
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Remove foil and bake for an additional 5-10 minutes if you desire a bubbly top, then let stand for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 235.9kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 324.4mg14%
- Total Carbohydrate 46.5g16%
- Dietary Fiber 6.1g25%
- Sugars 1.3g
- Protein 8.7g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Variations:** For deeper flavor, substitute the water used for sautéing with vegetable broth or a splash of white wine. You can also add a teaspoon of Bragg's Amino Acids for extra umami.
**Toppings:** While this recipe is vegan, you can top with nutritional yeast, sliced avocado, or a dollop of vegan sour cream for added richness.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
