Mushroom & Spinach Enchiladas
Mushrooms full of umami paired with spinach fill these enchiladas, topped with a poblano cream sauce. Even meat eaters will feel satisfied with this meal complete with rice and black beans.
Nutritional facts
Protein
21g
Carbs
84g
Calories
870kcal
Fat
50g
Ingredients
Pepperjack Cheese, Canola Oil, White Wine, Crimini Mushroom, Lime Juice, Poblano Peppers , Green Peas, Carrots, Kosher Salt, Jasmine Rice, Onion, Heavy Cream, Spinach, Garlic, Corn Tortilla, Cilantro, Corn, Serrano Peppers, Shiitake Mushrooms, Plum Tomato, Oregano, Canned Black Beans, Butter
Contains milk.
Reviews
4.7
Based on 1191 reviews
CRIMSON · 09/25/26
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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