1 large onion, sliced
olive oil, as needed
1 red bell pepper, sliced
1 green pepper, sliced
3 large cloves garlic, minced
10 white button mushrooms, chopped
2 cups fresh spinach
3 tablespoons salsa
salt and pepper, to taste
oregano, to taste
1 (16 ounce) can enchilada sauce, divided
2 ripe avocados
1 (15 ounce) can refried beans
8 tortilla wraps
1. Preheat oven to 350 degrees F. Sauté onions in olive oil until translucent. Add in the garlic, red and green peppers, keeping covered when not stirring. Sauté until the peppers have softened. Add in mushrooms and fresh spinach. Again, sauté and leave uncovered.
2. Add salsa and seasoning. Let simmer uncovered. Blend both avocados into a smooth paste. Once the veggies have cooked and are very soft, it is time to make the enchiladas. Cover bottom of baking dish with enchilada sauce.
3. In a tortilla, spread 2 tablespoons refried beans in the center, followed by 1 tablespoon avocado paste, then place a good amount of veggies on top. Fold up wrap and place in baking dish. Repeat with all wraps.
4. Spread remainder of enchilada sauce on top of the wraps. Bake 20 minutes (until the sauce at the bottom of the dish starts to boil). Serve with a side of Spanish rice and black beans.
The avocados in the recipe make all the difference! Enjoy!