These eggplant and spinach enchiladas are a delicious and nutritious option. The filling is made with roasted eggplant, sautéed spinach, onions, and garlic, seasoned with cumin and chili powder. The enchiladas are then topped with a homemade red enchilada sauce and cheese, and baked until the cheese is melted and bubbly. Serve with a side of Mexican rice and a dollop of sour cream.
