These veggie enchiladas are packed with nutritious spinach and mushrooms. The filling is sautéed with garlic and onions, then seasoned with cumin and chili powder for a flavorful twist. The enchiladas are rolled up in corn tortillas and topped with a homemade enchilada sauce made from tomatoes, onions, and spices. Baked until bubbly and golden, these enchiladas are a healthy and delicious option for a meatless dinner.
