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Mushroom & Spinach Enchiladas

by Maribel Rivero

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Tree Nut Free

Peanut Free

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

87g

Calories

880kcal

Fat

50g

Ingredients

Butter, Canned Black Beans, Oregano, Plum Tomato, Shiitake Mushrooms, Serrano Peppers, Corn, Cilantro, Corn Tortilla, Garlic, Spinach, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Poblano Peppers , Lime Juice, Crimini Mushroom, White Wine, Canola Oil, Pepperjack Cheese

Contains milk.

Reviews

4.7

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 1052 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Tell us more about Much better. Really good!

Laurie · 08/29/25

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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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