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Spanish-Rice Enchiladas

Spanish-Rice Enchiladas recipe image
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.
Cooking Method: , ,
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 4
Calories: 235.9
Dietary: Vegan, Vegetarian
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
  • 1/4 cup Water
  • 1 Onion, chopped
  • 2 cup Fresh spinach, chopped
  • 3 cup Cooked brown rice
  • 1 tablespoon Soy sauce
  • 1 teaspoon Ground cumin
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    Place water and chopped onion in a medium saucepan over medium heat.
  3. 3
    Sauté onion until it softens slightly, about 3-5 minutes.
  4. 4
    Add the chopped fresh spinach to the saucepan.
  5. 5
    Cover the saucepan and let the spinach steam until just tender, about 4 to 5 minutes.
  6. 6
    Remove the saucepan from heat.
  7. 7
    Stir in the cooked brown rice, soy sauce, and ground cumin until well combined.
  8. 8
    Set the rice mixture aside to cool slightly.
  9. 9
    Spread approximately 1 cup of enchilada sauce evenly over the bottom of a 9x13 inch casserole dish.
  10. 10
    Warm the soft corn tortillas slightly to make them pliable (microwave for a few seconds or steam briefly).
  11. 11
    Spread a line of the spinach-rice mixture down the center of each tortilla.
  12. 12
    Roll up the tortillas tightly and place them seam-side down in the prepared casserole dish.
  13. 13
    Repeat with remaining tortillas and filling until all ingredients are used.
  14. 14
    Pour the remaining enchilada sauce evenly over the rolled tortillas.
  15. 15
    Cover the dish with aluminum foil and bake for 30 minutes.
  16. 16
    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.

Keywords: vegan, enchiladas, spinach, brown rice, corn tortillas, cumin, soy sauce, baked, mexican, dinner, plant-based, healthy, easy, weeknight
Read it online: https://www.chefs-mate.com/recipe/spanish-rice-enchiladas/