These eggplant and spinach enchiladas are a flavorful and healthy choice. The filling is made with roasted eggplant, sautéed spinach, onions, and garlic, seasoned with cumin and coriander. The enchiladas are then topped with a tangy tomato sauce and baked until the cheese is melted and bubbly. Serve with a side of Mexican rice and a dollop of Greek yogurt for a delicious meal.
